Fish Stock - cooking recipe

Ingredients

1 lb fish bones, and trimmings (any white fish such as sole, flounder, or whiting. halibut etc)
1 onion
12 sprigs fresh parsley, with long stems
2 tablespoons fresh lemon juice
1/2 teaspoon salt
3 1/2 cups cold water
1/2 cup dry white wine

Preparation

Chop fish bones and trimmings and slice onion.
In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.
Add water and wine and bring to a boil, skimming froth.
Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.
Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.
Stock keeps, frozen, 3 months.