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Ingredients
- 1 kg (2¼ lb) fish heads and bones (sole, for the best flavour, or turbot, brill, whiting: avoid
Method
- Soak the fish bones in cold water to remove blood, unless they are extremely fresh. If you use fish heads, remove the gills.
- Sweat the vegetables and roughly-crushed fish-bones in the oil and butter for 5 minutes without browning them.
- Moisten with the dry white wine and boil until it has almost totally evaporated.
- Pour in the cold water, an