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by Leif Mannerström

Makes 2.1 quarts (2 L)


• 4.4 Ib (2 kg) fine fish bones (for example, from cod or flat fish)
• 2 onions, peeled and minced
• 1/2 leek, trimmed and finely chopped
• 3½ tbsp (50 mL) cooking oil
• 3/4 c (180 mL) dry white wine
• 2 bay leaves
• 10 white peppercorns
• 1 small sprig of thyme


Wash and rinse the fish bones thoroughly in cold water.

Fry the onion and leek in the oil in a saucepan without letting them change color, then put in the fish bones and pour on just about enough water to cover.

Bring to a boil, skim carefully.

Add the wine and herbs and simmer uncovered for 20 minutes.

Turn off the heat and leave for 30 minutes.

Strain and reduce to the strength required.

(This can be poured into a container and stored in the freezer.)


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