- 680g / 1½ lb bones of white fish
- 1 onion chopped
- 1 carrot chopped
- 1 leek chopped
- 1 tbsp peppercorns
- 1/3 bottle dry white wine
- 2 bouquets garnis
- 1100ml / 2 pints water
- If you have them to hand, a little fennel or dill will add extra dimensions to the flavour
- Put all ingredients in a pan, bring to the boil.
- Reduce heat but continue cooking until the volume is reduced by about a third.
- Strain - ideally through muslin - otherwise your finest sieve.