Recipe: Fumet de Poisson - Fish Aroma - More information re: Jus de Moules - Mussel Juice

Jus de Moules - Mussel Juice
Chicken broth can be a substitutes (I read this in other recipes)

Fumet de Poisson - Fish Aroma
Aroma of Poisson (this is a translated recipe from Google so the English is a bit mangled)
Nice site with illustrated directions (click here). could not find a stricly English site.

1 liter

500 G of fish-bones
30 white wine Cl
50 G of carrots
80 G of onions
30 G of shallots
50 G of butter
1 furnished bouquet

Technical phases:

1 To make discharge the fish-bones under a light filament of water.

2 During this time, to peel, to wash and mincer finely carrots, onions and shallots. To prepare a furnished bouquet.

3 To put 50 G of butter to be melted in a pan. To make sweat the aromatic trimming without colouring during 4 to 5 minutes.

4 To drain and crush the fish-bones. To add these last to the trimming.

5 To make sweat whole 3 to 4 minutes.

6 To thaw with the white wine. To wet with 6 dl water.

7 To add the furnished bouquet.

8 To make boil.

9 To frequently foam .

10 To let quiver gently with discovered on the corner of fire during 20-25 minutes. Not to salt.

11 To pass to Chinese cheesecloth at the end of cooking. To press the edges using a small ladle in order to extract all the juice from them.

12 To cool quickly and preserve at the cold.