Fish stock


Ingredients

2 lb whitefish fish bones
2 oz unsalted butter
3 shallots
2 leeks (white parts only)
1/2 fennel bulb
1 rib celery
1 pint dry white wine
4 pints cold water
1/2 bay leaf
2 sprigs fresh thyme
10 white peppercorns

How to prepare

Rinse fish bones. Sweat vegetables in butter (do not brown). Add bones, fill with cold water barely covering bones, add herbs and bring to boil, remove film forming on top and simmer for 45 minutes. Strain.

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