Remove the fish eyes, gills, and entrails, then coarsely chop the bones and rinse, leaving them under a trickle of cold water for 30 minutes. Peel and chop the onion.
In a saucepan, sweat the onion with the butter and then add the fish bones. Cook for 2 to 3 minutes, without browning, then add cold water to cover.
Bring to a boil, skim, add the parsley stalks, and simmer for 30 minutes. Pass through a fine chinois.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
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