. 700 grams of bones and heads of white – fleshed fish (gills remove)
. 2 tbsp butter
. 1 small onion (chopped)
. 1 small carrot (chopped)
. 1/3 cup of celery
. Salt
.4 white peppercorns
. 1 spring of parsley
. 1 bay leaf
. 1 tbsp dried thyme leaves
. 6 cups of water

Cooking method

cook-750142_640. Melt butter in a pan or pressure cooker; add chopped onion, chopped carrot and the celery. Stir fry till the onion become transparent
. Add the remaining ingredients and stir
. Cover the pan or if you are doing it in a pressure cooker, close it. Cook on high for 10 min, and reduce the heat and cook for 15 minutes
. Remove from heat
. Strain the soup through a fine stainless steel sieve
. Serve hot by adding some green shallot and copped green chili on it