La Bourride

Fish Stew

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

Stock

  • 1 pound fish bones and heads
  • 1 onion, sliced
  • 1 carrot, sliced</

Method

  1. Put stock ingredients into large kettle. Simmer (uncovered) 1 hour. Strain off liquids and discard bones and vegetables. (If it is not possible to buy fish bones in your area, add 1 cup of white wine and 1