- 1 tbsp butter
- 4 shallots or 1 medium onion, finely chopped
- In a large stockpot melt the butter and cook the onion slowly until it is soft but not brown, 7-10 minutes.
- Add the fish bones, wine or lemon juice (if using), water, peppercorns and bouquet garni. Bring slowly to a boil, skimming often. Simmer, uncovered, for 20 minutes, then strain and leave to cool.