Fish Fume

• 2 tablespoons butter
• 1/2 medium onions sliced
• 1/2 medium carrots sliced
• 1 1/2 cups wine white
• 1 cup stock
• 1 cup water
• 1 x fish bones

1. Heat the butter in a saucepan.
2. Add onion and carrot and cook briefly for about 1 minute.
3. Add fish bones and continue to cook.
4. Add bouquet garni, white wine and chicken stock or water.
5. Bring to a boil and cook for 15 minutes.
6. Remove the bouquet garni.
7. Strain through chinois.
8. Reduce by half, strain again, and reserve.

butter, onions, carrots, wine white, stock, water, fish bones

Taken from recipeland.com/recipe/v/fish-fume-46665 (may not work)