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La Bourride Base

2 tablespoons olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
Freshly ground black pepper, to taste
3 cloves garlic
1 bay leaf
8 black peppercorns
2 sprigs thyme
1 pound fish bones
8 to 10 cups water
1 cup dry white wine


Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.

Source: www.foodnetwork.com