La Bourride Base
Instructions:
- 2 Tablespoon Olive oil
- 1 Cup Chopped yellow onions
- 1/2 Cup Chopped celery
- Salt; to taste
- Freshly−ground black pepper; to taste
- 3 Garlic cloves
- 1 Bay leaf
- 8 Black peppercorns
- 2 Thyme sprigs
- 1 Pound Fish bones
- 8 Cup Water −; (to 10 cups)
- 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.
- This recipe yields about 8 cups.