White-Wine Sauce

Place the fish bones in a small saucepan and add the wine, water, garlic, parsley, onion, salt to taste and peppercorns. Bring to a boil and simmer for twenty minutes to make stock.

Melt half of the butter in a saucepan and stir in the flour, using a wire whisk. Add one and one-half cups of the stock, stirring vigorously until the mixture is thickened