A recipe from France: The Cookbook
Preparation: 10 minutes
Cooking: 20–25 minutes
Makes: 500 ml (18 fl oz)
50 g (1¾oz) (312 tablespoons) butter
50 g (1¾oz) onion, sliced
500–600 g (1lb 2oz–1lb 5oz) bones and trimmings from fish such as sole, whiting or brill
200 ml (7fl oz) (generous ¾ cup) dry white wine
2 teaspoons lemon juice
4 parsley stalks Salt
Melt the butter in a large pan and cook the onion and fish bones and trimmings gently for about 8 minutes, or until the onion has softened.
Add the wine and just enough water to cover. Add the lemon juice and parsley stalks and season lightly with salt.
Cover and cook gently for 20–25 minutes.
Strain and leave to cool, then store in the refrigerator.
The stock can be used for sauces or fish soups.