Fish fumet | Sauces, dips and broths recipe

Ingredients

• 2 kg (4.4 pounds) of bones and fish trimmings
• 2.5 litres (10 cups) of water
• 1 onion
• 1 carrot
• 1 1/2 package of 250 g (6 cups) of Les Cultures de chez nous sliced leeks
• 1 celery branch
• 250 ml (1 cup) of dry white wine
• 2 Bay leaves
• 2 dried chopped garlic cloves
• 5 ml (1 teaspoon) of thyme
• 30 ml (2 tablespoons) of lemon juice
• Pepper up to taste