Instructions: * Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.)

Fish Fume:
Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute.

Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.)

Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois.

Reduce by half, strain again, and reserve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.