La Bourride Base

Yield:
about 8 cups
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • Salt
  • Freshly ground black pepper, to taste
  • 3 cloves garlic
  • 1 bay leaf
  • 8 black peppercorns
  • 2 sprigs thyme
  • 1 pound fish bones
  • 8 to 10 cups water
  • 1 cup dry white wine
Directions

Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.


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