Fish Stock

• 1 pound bones and trimmings of any white fish such as sole, flounder, or whiting
• 1 cup sliced onion
• 12 long fresh parsley sprigs
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 3 1/2 cups cold water
• 1/2 cup dry white wine

1. Chop fish bones and trimmings and in a well-buttered heavy saucepan cook with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.
2. Add water and wine and bring to a boil, skimming froth.
3. Simmer stock 20 minutes.
4. Pour stock through a fine sieve into a heatproof bowl and cool, uncovered.
5. Stock keeps, covered and chilled, 3 days, or frozen in an airtight container, 3 months.

white fish, onion, parsley sprigs, lemon juice, salt, cold water, white wine

Taken from www.epicurious.com/recipes/food/views/fish-stock-100782 (may not work)