You may also like
Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 1 tablespoon butter
- 1 onion finely chopped
- 1 1/2 pounds fish bones
- 1 cup white wine
- 4 cups water
- 10 peppercorns
- 1 bay leaf
- 3 stems tarragon
- 6 stems parsley
Method
- Place the butter and onion in a large saucepan over low heat and cook until onion is soft, but not brown.
- Add the fish bones, wine, water, peppercorns, and herbs and simmer for 20 minutes.
- Skim the foam from the surface as the stock simmers.