3-1/2 Tablespoons butter
2 pounds white fish bones
2 medium-sized onions, thinly sliced
17 ounces white wine, approximately
34 ounces water, approximately
1 bay leaf
White pepper
Pinch thyme
Melt the butter in a stockpot; add fish bones and saute. Be careful bones don’t stick or burn. Add onion slices and white wine. Turn heat to high. Reduce liquid by half, skimming the top to remove residue. Turn the heat to low. Add water and herbs. Simmer for 2 to 3 minutes. Strain and reserve the stock. Discard bones.