FRIJE

Instructions

• 1.   After thoroughly washing the fish bones, head, and skin, roughly chop the fish bones and trimmings with scissors.
  Chop the onion. Cut the carrot. Slice the leek.
• 2.   Melt some butter in a saucepan.
• 3.   Add the vegetables to the saucepan. Sauté the fish bones, trimmings, and heads in butter, without browning.
• 4.   Depending on the intended recipe, add white wine or Noilly. Add the white wine, pepper, salt, thyme, bay leaf, and water.
• 5.   Bring to a gentle boil for 20 minutes and skim off any impurities.
• 6.   Strain through a sieve without pressing at the end of cooking.
• 7.   Reduce more or less to intensify the flavors.

Notes & Suggestions

• The fish stock freezes very well. You can freeze it in an ice cube tray, for example, or in small containers and use it as needed.

Nutritional information *