Fumet de Poisson Au Vin Rouge (Fish stock with red wine)

Ingredients

• 2 tablespoons corn, peanut or vegetable oil
• ½ pound fish bones including head but with gills removed
• ¾ cup coarsely chopped onion
• ¾ cup coarsely chopped carrots
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 cups dry red wine
• 4 cups water
• 1 bay leaf
• 6 sprigs fresh parsley
• 1 sprig fresh thyme or 1/2 teaspoon dried

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    20 calories; 0 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; 1 gram protein; 72 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 3/4 cups

Preparation

1. Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
2. Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.

52 minutes