• Cooking Time:
  • Servings:
  • Preparation Time:


  • 50 g butter
  • 2 kg white fish bones
  • 200 g sliced onion
  • 1 juice of lemon
  • 1 bayleaf
  • a few parsley stalks
  • 5 peppercorns
  • 5 litres water


  • method
  • Melt the butter in a saucepan.
  • Add the washed fish bones, sliced onion, lemon juice and herbs.
  • Cover with greaseproof paper and a lid and sweat for 5 minutes without coloration in order to extract the juices from the bones.
  • Cover with cold water, bring to the boil and skim any impurities that rise to the surface, then simmer for 20 minutes.
  • Strain into a clean pan, reboil and use as required.


Categories: Fish  Soup  Stock  Stove 

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