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Ingredients

Preparation method

• Rinse the fish bones under cold running water.
• Peel and finely dice the onions.
• Chop the celery and the leeks into small rings.
• Heat the butter in a large pan and sweat the vegetables.
• Add the fish bones (one minute) and deglaze with the white wine.
• Add the water and bring to the boil.
• Turn down the heat and skim.
• Allow the stock to infuse for 30 minutes, continually skimming the foam off the surface.
• Pour the stock through a sieve lined with a damp passing cloth.
• Reduce to the desired consistency, if needed.

Serving suggestions

• As a basic ingredient in soups and sauces. 
• As a basic ingredient in thickened soups.
• As a flavour enhancer in other dishes.

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