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Meaty fish bones - 2 kg (from lean fish)
Onions - 2 (coarsely chopped)
Celery - 2 stalks (coarsely chopped)
Leek - 1 (white part only, cut in half length-wise and coarsely chopped)
Garlic - 2 cloves (crushed)
Dry white wine - 3 cups
Bouquet garni - 1
Peppercorns - 8


  • Place all the ingredients in a large stockpot. Cover with cold water and bring to a boil. 
  • Reduce the heat and lightly simmer 20 minutes, Skimming any impurities from the surface of the broth.
  • Cover the pan loosely and continue to simmer for 20 to 25 minutes longer. 
  • Carefully strain the broth through a fine-meshed sieve, discarding the solids. Skim any impurities and adjust the seasoning if necessary. Refrigerate or freeze until needed.

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