1 1/2 to 2 pounds fish trimmings (bones, head, and skin)
2 medium onions, thinly sliced
1 cup Chablis or other dry white wine
Juice of 1 medium lemon
6 stems fresh parsley (do not use leaves)
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon white pepper
How to Make It
Combine all ingredients in a medium Dutch oven; cover with water. Simmer, uncovered, 30 minutes, skimming surface of stock frequently.
Strain stock into a large bowl, discarding fish trimmings and vegetables. Cool to room temperature. Skim clear stock, discarding sediment remaining in bottom of bowl. Cover; refrigerate until ready to use. Use as a base for poaching fish or to flavor fish sauces and soups.