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Ingredients
5 tablespoons butter
¼ cup finely diced carrots
5 tablespoons finely chopped white part of leeks
½ cup thinly sliced onion
6 sprigs parsley
½ bay leaf
½ teaspoon thyme
3 small cloves garlic, unpeeled but cut in half
1 ½ pounds fish bones including tail and head but with gills removed,
½ cup brut champagne
2 ½ cups water
Nutritional analysis per serving
3 milligrams cholesterol; 41 calories; 1 gram saturated fat; 2 grams fat; 93 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
- Step 2
Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
- Step 3
Bring to a boil and let simmer 20 minutes.
- Step 4
Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.
Private Notes