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 Information
Nutritional analysis per serving (2 servings)
40 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 3 milligrams cholesterol; 92 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 1/4 cups
Preparation
- Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
- 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.
- Bring to a boil and let simmer 20 minutes.
- 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.
30 minutes
Dining and Cooking