Total Steps
5
Ingredients
9
Tools Needed
1
Ingredients
- 1 tablespoon butter
- 1 onion, finely chopped
- 1.5 pound fish bones
- 1 cup white wine
- 4 cup water
- 10 peppercorns
- 1 bay leaf
- 3 stems tarragon
- 6 stems parsley
Instructions
1
Step 1
Place the butter and onion in a large saucepan over low heat and cook until onion is soft, but not brown.
2
Step 2
20 minutes
Add the fish bones, wine, water, peppercorns, and herbs and simmer for 20 minutes.
3
Step 3
Skim the foam from the surface as the stock simmers.
4
Step 4
Strain the stock.
5
Step 5
up to 2 days or up to 2 months
Refrigerate for up to 2 days or freeze for up to 2 months.
Tools & Equipment
saucepan