Ingredients
- 1 kg fish bones (white fish, such as sea bass or hake)
- 1 onion, quartered
- 1 celery stalk, cut into pieces
- 1 leek white, cut into pieces
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1 L cold water
- 250 ml (1 cup) dry white wine
- Salt and pepper to taste
Preparation
Place fish bones, vegetables and bouquet garni in a large saucepan. Add cold water and white wine. Bring to the boil, then reduce heat to low and simmer for 20-30 minutes, skimming if necessary. Strain the stock and use immediately or freeze for later.
