Ingredients Jump to Instructions ↓

  1. 1 ounce unsalted butter

  2. 4 ounces onion

  3. 2 ounces celery

  4. 2 ounces carrot

  5. 2 ounces mushroom stems and pieces

  6. 6 pounds fish bones

  7. 8 ounces dry white wine

  8. 4 quarts water

  9. 1/2 bay leaf

  10. 1/4 teaspoon black peppercorns

  11. 6 parsley

  12. 1 clove

Instructions Jump to Ingredients ↑

  1. Preparation : butter the bottom of a large heavy saucepot add the mirepoix and top with the fish bones cover with parchment or brown paper place over a low flame and sweat for 5-7 minutes, until the bones are opaque and begin to give up their juice remove and discard the parchment paper add wine and bring to a simmer add the water and the sachet return to a simmer, skim gently, and simmer very gently for 30-45 minutes strain through several layers of dampened cheesecloth cool quickly in ice or a vented water bath cover and chill use as desired


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