2 lbs. fish trimmings, heads, bones, tails
1 onion, thinly sliced
6 sprigs parsley
1 tsp. lemon juice
1 c. dry white wine
2 qts. cold water
1/2 tsp. peppercorns

Fish stock is a broth made by simmering fish bones and trimmings (heads, tail, etc.) in water and (or) wine with or without the addition of various herbs and aromatics. A good stock is indispensable in the preparation of superior fish sauces, soups, and bouillabaisses - and it comes in handy as a moistener for baking and broiling lean fish.

Put all the ingredients into a large soup kettle and bring to a boil. Cut the heat, cover, and simmer for half an hour or so. Strain and set aside. (Yields: 2 quarts).