2 pounds fresh lean fish with heads and bones, cut up
1 medium yellow onion, quartered
1/2 teaspoon salt
1 cup dry white wine
Water
Bouquet garni:
4 sprigs parsley
1 bay leaf
1/2 teaspoon dried thyme leaves
1 sprig celery leaves
2 peppercorns
1. Rinse fish under cold water. Place fish, onion, salt, wine, and bouquet garni in a 3-quart saucepan. Pour in water to cover (about 1 1/2 quarts). Simmer covered 2 hours. Cool slightly.
2. Strain stock through a double thickness of cheesecloth into a storage container. Taste for seasoning. Add a small amount of salt and lemon juice, if desired. If a more concentrated flavor is desired, return stock to saucepan and simmer 30 to 45 minutes.
3. Store covered in refrigerator or freezer.
ABOUT 1 QUART
Note: Use white firm-fleshed fish such as halibut, cod, flounder, or lemon sole. Frozen fish can be used if necessary. Refrigerated stock is highly perishable. If not used within 2 days, heat to boiling, cool, and refrigerate or freeze to prevent spoilage. Stock can be kept frozen up to 2 months.