| Ingredients: |
- FISH FUME
- Fish bones (sole is best - or use 1/2 salmon/sole)
- 2 Tbs Butter
- 1/2 md Onion, sliced
- 1/2 md Carrot, sliced
- Bouquet Garni *
- 1 1/2 cup Wine, white
- 1 cup Stock, chicken OR
- 1 cup Water
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| Directions: |
- * Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.)
- Fish Fume: ==========
- Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute.
- Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.)
- Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois.
- Reduce by half, strain again, and reserve.
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