Ingredients
- 1 kg of bones and heads from white fish ( sole, turbot, monkfish)
- 1 white onion
- 1 celery stick
- 60g dry white wine
- 3l water
- parsley
- dill
- bay leaf
- 40g olive oil
instructions
Remove any gills from the fish heads, then soak the heads and the bones in cold water for 3/4 hours.
Roughly chop the bones, then add the oil to a pot with all the vegetables chopped. Add the bones and the herbs and roast them gently for 5/6 minutes without giving any colour.
Add the wine and let it evaporate.
Add the water and bring to a boil, skimming frequently. Lower the heat and cook for about 1 hour.
strain through a muslin-lined sieve and leave to cool.