Fish Stock

• 1 tablespoon butter or olive oil
• 1 medium to large onion, quartered
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1/2 cup sweet or dry white wine
• 1 pound bones and/or cleaned heads from white fish
• 1 bay leaf

1. Combine all the ingredients in a saucepan and add 1 quart water.
2. Bring to a boil, lower the heat, and simmer for about 30 minutes.
3. Turn off the heat, then cool the broth for about 15 minutes.
4. Strain and use immediately, refrigerate for up to 3 days, or freeze for up to a few weeks.

butter, onion, carrot, celery stalk, sweet, white fish, bay leaf

Taken from www.epicurious.com/recipes/food/views/fish-stock-385947 (may not work)