Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and stain the liquid into pint-sized storage containers for fridge or freezer. Chill well in the fridge and remove any congealed fat before transferring to freezer for long term storage.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 212 (61%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 61mg||19 %|
|Sodium 219.8mg||8 %|
|Potassium 595.4mg||16 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 22.5g|
|Protein 3.6g||5 %|
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Calories per serving: 350
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