Fonds, or Fumet de Poisson (Fish Stock — for 10 litres)

Ingredients

• 10 kilos bones and trimmings of sole
• 500 grammes onions
• 100 grammes parsley stalks and roots
• 250 grammes mushroom peelings
• the juice of 1 lemon
• 15 grammes peppercorns
• 10 litres water
• 1 bottle white wine
• 3 to 4 grammes salt

Instructions

1. Line the pan with the onions, parsley, mushroom peelings and lemon juice.
2. Put the bones and trimmings on top.
3. Moisten with the water and the white wine, salted at 3 to 4 grammes to the litre, and bring up over full heat.
4. Skim thoroughly and hold at a gentle, well-regulated boil for 30 minutes.
5. Add the 15 grammes of peppercorns 10 minutes before straining.
6. Pass through the fine sieve.