Red wine stock

Prepare all the ingredients

Leave the fishbones dégorger under a gentle drizzle of water.

Meanwhile, peel, wash and thinly mince the carrots, onions and shallots.

Place 50 g butter to be melted in a saucepan. Sweat the aromatic garnish until slightly browned.

Drain then crush the fish bones. Add them to the garnish. Sweat 3 to 4 minutes and add the red wine...

...and water gradually.

Add the bouquet garni.

Bring to a boil. Skim frequently.

Gently simmer uncovered on the side of the stove for 20-25 minutes. Do not add salt.

Sieve using a chinois when finished. Squeeze the bones using a small laddle to extract all the juice.

Cool quickly and store in the fridge.