Instructions: Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bones and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate.

This recipe yields 1 to 1 1/2 cups.

Yield: 1 to 1 1/2 cups

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