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
Butter the bottom of the saucepot, then place the onion, celery, carrots, and fish bones.
Set the pan over low heat and cook slowly for about 5 minutes until the boens release some juices.
Add wine and bring to a simmer, then add the water and simmer for 30-40 minutes.
Strain before use.