Fish Stock



10 gms. Butter
40 gms. Onion, chopped finely
20 gms. Celery, chopped finely
20 gms. Carrots, chopped finely
500 gms. Bones from lapu-lapu
½ cup white wine
1 liter cold water
parsley stems


Step 1

Butter the bottom of the saucepot, then place the onion, celery, carrots, and fish bones.

Step 2

Set the pan over low heat and cook slowly for about 5 minutes until the boens release some juices.

Step 3

Add wine and bring to a simmer, then add the water and simmer for 30-40 minutes.

Step 4

Strain before use.

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