Fish Fume- Great Chefs

2 tb Butter

1/2 md Onion, sliced

1/2 md Carrot, sliced Bouquet Garni

1 1/2 c Wine, white

1 c Stock, chicken OR 1 c Water Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.

1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve. Source: Great Chefs of San Francisco, Avon Books,