Melt the butter, add the onions, mushroom trimmings and parsley stalks and cook without colouring. Add the fish, cover and allow to stew for 15 minutes, turning the ingredients occasionally. Add the wine and reduce it by half then add the Fish Stock, lemon juice and salt. Bring to the boil, skim carefully and allow to simmer gently for 15 minutes. Pass through a fine strainer and use as required.
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