Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6

Serves: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes


  • 2 ounces butter
    1 small minced carrot
    1/2 cup chopped onion
    1/4 teaspoon thyme
    1 bay leaf
    4 parsley stems
    1 pound fish bones
    2 teaspoons crushed peppercorns
    2 cups red wine
    1 cup fish stock or vegetable bouillon
    1 teaspoon Knorr seafood stock mix


  • Melt the butter in a heavy-bottom saucepan. Add the carrot and onion, and cook over low heat for 5 minutes, while stirring occasionally. Add the thyme, bay leaf, parsley stems, fish bones and peppercorns.
    Cover and steam for 10 minutes over medium heat. Pour off the excess butter. Add the wine and fish stock.
    Reduce over medium heat for 10 minutes. Season with Knorr seafood stock mix. Bring the sauce to a boil and simmer for 5 minutes.
    Strain the sauce through a fine strainer, pressing the bones to extract all the sauce.
    Serve this sauce with baked and poached salmon.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Red wine sauce

Add Comment

* Required information
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring