Course : Fish
Serves: 50
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1 ounce unsalted butter
4 ounces onion
2 ounces celery
2 ounces carrot
2 ounces mushroom stems and pieces
6 pounds fish bones
8 ounces dry white wine
4 quarts water
1/2 pieces bay leaf
1/4 teaspoon black peppercorns
6 bunches parsley
1 whole clove

Preparation / Directions:

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


Nutritional Information:

12 Calories (kcal); 1g Total Fat; (49% calories from fat); trace Protein; 1g Carbohydrate; 1mg Cholesterol; 8mg Sodium

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