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 |
