Fish Stock

IThis is an adopted recipe, I am a seafood lover and think this is a great recipe, Original Intro states: A simple stock that freezes well

• Ready In: 45 mins
• Yields: 3 cups

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

Directions

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