Fish Stock - cooking recipe

Ingredients

2 lb. fish trimmings (heads and bones with bits of flesh)
2 medium size sweet onions, sliced thin
5 or 6 large sprigs parsley
1 1/2 pt. cold water
1 1/2 pt. dry white wine
1 tsp. salt
4 to 6 peppercorns, nicked or cracked

Preparation

Rub a deep saucepan very lightly with cooking oil.
Put in all the solid ingredients; cover the pan tightly and cook 15 to 20 minutes over very low heat.
Next, add liquids and salt to pan; bring to a boil.
Reduce to a simmer and cook 45 minutes with the pan uncovered.
Strain stock before putting into container with a well-fitting top for storage in refrigerator.
Stock will keep for about 8 weeks.
Makes 2 quarts.