- 50g butter
- 200g onions
- 2kg white fish bones (preferably sole or turbot)
- Juice of ½ lemon
- 6 pepper corns
- 1 bay leaf
- parsley stalks
- 5 Lt water
Melt butter in a thick bottomed pan.
Add the sliced onion, the well washed fish bones and remainder of the ingredients except water.
Cover with greaseproof paper and a lid and sweat (cook gently without colouring) for about 5 minutes.
Add the water, bring to boil, skim and simmer for 20 minutes, then strain.
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