|Water||3 Cup (48 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 , peeled and sliced|
|Cracked black peppercorns||1 Teaspoon|
|Anise seed/Fennel seed||1⁄2 Teaspoon|
1) In a non-aluminium saucepan, combine all the ingredients together and bring the mixture to a boil. Reduce the heat and gently simmer for about 15 minutes.
2) Through a fine-mesh strainer, strain the stock. Discard the vegetables. The stock can be prepared at least 3 days in advance and stored in the fridge.
3) Serve or use as preferred.