Clear fish stock with butter
A clear fish broth, made with fish bones, melted butter and onions, white wine, and spices. To be frozen in portions for later use.
A simple fish stock, made with fish bones and onions sautéed in butter, perfect for soups and sauces.
Ingredients and directions
- Prep time20 min
- Cook time30 min
- Total50 min
- DifficultyEasy
- CostBudget
- Cooking methodMijotage
- Estimated cost$2.58 $0.65 / serving Estimated price; varies by store.
Ingredients
people
- $0.44
- $0.28
- $1.83
- $0.03
Prices from US supermarkets.
Directions
- Finely chop the onions and sauté them in the butter in a large saucepan until they are softened but not browned. ≈ 8 min
- Add the bones, spices, and white wine, then pour in 2 liters of water. Simmer slowly for about 20 minutes after the water begins to boil, frequently skimming off any foam.
- Once the food is cooked, let it rest for a few minutes to allow the juices to redistribute, then remove it from the pan.
- Strain the broth through a fine-mesh sieve or a clean cloth, without pouring it forcefully. Freeze it in portions if you are not using it immediately.
The bill
Clear fish stock with butter
- 2 red onions$0.44
- 2 tablespoons of butter$0.28
- 50 cl of dry white wine$1.83
- salt$0.03
Total$2.58
that's $0.65 per person
Estimated price; varies by store.
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