Fish Stew

Name: Fish Stew
Ingredients: 1 1/2 pounds of fish bones from saltwater fish (lingcod, rockfish, bass or trout, among others); 1/2 onion; 1/2 red onion; 2 cloves of garlic; 1 bouquet garni (parsley, green scallion, marjoram, 2 sprigs of rosemary); 2 stalks of celery; 1 carrot; 2 tablespoons of white wine vinegar, preferably with herbs; 2 tomatoes; 1 cup of dry white wine; 15 to 20 grams of black pepper; 3 tablespoons of coarse salt; 3 liters of water

1
1 1/2 pounds of fish bones from saltwater fish (lingcod, rockfish, bass or trout, among others)
2
1/2 onion
3
1/2 red onion
4
2 cloves of garlic
5
1 bouquet garni (parsley, green scallion, marjoram, 2 sprigs of rosemary)
6
2 stalks of celery
7
1 carrot
8
2 tablespoons of white wine vinegar, preferably with herbs
9
2 tomatoes
10
1 cup of dry white wine
11
15 to 20 grams of black pepper
12
3 tablespoons of coarse salt
13
3 liters of water

Ingredients

1
1 1/2 pounds of fish bones from saltwater fish (lingcod, rockfish, bass or trout, among others)
2
1/2 onion
3
1/2 red onion
4
2 cloves of garlic
5
1 bouquet garni (parsley, green scallion, marjoram, 2 sprigs of rosemary)
6
2 stalks of celery
7
1 carrot
8
2 tablespoons of white wine vinegar, preferably with herbs
9
2 tomatoes
10
1 cup of dry white wine
11
15 to 20 grams of black pepper
12
3 tablespoons of coarse salt
13
3 liters of water

Directions

1
Bring all ingredients to a boil in a high oven
2
Reduce heat and cook for 1 hour, removing occasional foam that forms on the surface
3
Strain through a fine-mesh sieve.

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