La Bourride Base

• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• Salt
• 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

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

olive oil, yellow onions, celery, salt, freshly ground black pepper, garlic, bay leaf, thyme, bones, water, white wine

Taken from www.foodnetwork.com/recipes/emeril-lagasse/la-bourride-base-recipe.html (may not work)