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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.