|Lean fish with heads and bones||2 Pound, cut up|
|Yellow onion||1 Medium, quartered|
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
1. Rinse fish under cold water. Place fish, onion, salt, wine, and bouquet garni in a 3-quart saucepan. Pour in water to cover (about 1 1/2 quarts). Simmer covered 2 hours. Cool slightly.
2. Strain stock through a double thickness of cheese cloth into a storage container. Taste for seasoning. Add a small amount of salt and lemon juice, if desired. If a more concentrated flavor is desired, return stock to saucepan and simmer 30 to 45 minutes.
3. Store covered in refrigerator or freezer.