---------- Recipe via Meal-Master (tm) v7.06

     Title:  Fish Fume - Great Chefs
Categories: Basics, Stocks, Masterchefs, Frisco, Tmr
  Servings:  1 pint

----- Fish Fume ======================================
          Fish bones (sole is best or use one-half salmon)
     2 tb Butter
   1/2 md Onion, sliced
   1/2 md Carrot, sliced
          Bouquet Garni *
 1 1/2 c  Wine, white
     1 c  Stock, chicken OR
     1 c  Water

      * Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
 oregano, thyme, and rosemary inside.)

 Fish Fume:
 ==========

      Heat the butter in a saucepan.  Add onion and carrot and cook
 briefly for about 1 minute.

      Add fish bones and continue to cook.  (Do not brown, but cook
 until meat falls off.)

      Add bouquet garni, white wine and chicken stock or water.  Bring
 to a boil and cook for 15 minutes.  Remove the bouquet garni.  Strain
 through chinois.

      Reduce by half, strain again, and reserve.

      Source: Great Chefs of San Francisco, Avon Books, 1984
      Chef:   Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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