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Fish Stock

1 pound Any white fish bones and trimmings -- chopped (such as sole, flounder, or whiting)
1 cup Sliced onion
12 Fresh parsley sprigs with long stems
2 tablespoons Fresh lemon juice
1/2 teaspoon Salt
3 1/2 cups Cold water
1/2 cup Dry white wine

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

This recipe yields about 3 cups of stock.

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