Main Ingredients:

1 oz. butter
4 to
6 lb. fish bones, from lean white fish
2 oz. mushroom trim
8 oz. dry white wine
1 gal. cold water

SACHET
1/2 bay leaf
1/2 tsp. peppercorns
6 to
8 parsley stems
1 clove
tea leaves as needed

MIREPOIX
4 oz. onion, finely chopped
2 oz. celery, finely chopped
2 oz. carrots, finely chopped

Cooking Preparation of the Recipe:

Butter bottom of heavy stock pot; add mirepoix and fish bones. Cover with circle cut from brown paper or parchment; cook over low heat for about 5 minutes, until bones are opaque and exuding juices. Add wine and mushroom trim; heat to simmering. Add water and sachet. Heat to simmering; skim. Simmer for 30 to 45 minutes. Strain through china cup lined with several layers of cheesecloth; let cool, vented, in cold-water bath. Refrigerate until chilled. Heat to simmering; add tea leaves. Simmer until broth turns light tan; remove tea leaves. Reserve warm.

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