Anonymous Fri Oct 07 11:57:15 2005

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

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.