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Ingredients List
Serves 2
- kg fish bones (with tails and gills removed)
- 4 cloves garlic (whole)
- 1 in onion (peeled and cut in half)
- 1 medium carrot (cleaned and cut into large pieces)
- 6 whole cloves
- 1 bunch parsley stems
- 0.5 bunch fresh thyme
- 7.5 cl white wine (select a wine with very good acidity)
Instructions
- Rinse the fish well under cold running water until the water runs clear. Place all of the fish in a large pot and cover with cold water.
- Bring the water to a boil, then immediately strain and rinse the bones.
- Clean the pot well and return to the stove.
- Add the garlic, onion halves, cloves, thyme and parsley stems.
- Add 10cl of water and heat over medium high heat.
- Add the fish bones and then the white wine.
- Reduce by about one-half then add three liters of cold water.
- Bring back to a simmer and cook gently for 30 minutes, making sure to skim the broth well.
- Turn off the heat, cool for about one hour, then strain well and cool immediately.