Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           oil -- olive
   1      pound         bones -- salmon
   1      pound         butter
   2      cups          mirepoix
   4                    bay leaves
     1/2  teaspoon      oregano
     1/2  teaspoon      thyme
     1/2  teaspoon      peppercorns -- white
   4      tablespoons   puree -- shallot **
     1/4  cup           cognac
   2      cups          wine -- red
   1      cup           stock -- fish **

Preparation:

** See recipes for Shallot Puree, and Fish Stock. In a sauté pan, heat the olive oil. Add the salmon bones to the pan and sauté for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes. Meanwhile, in a second sauté pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to sauté pan with salmon bones. Cook about 5 minutes. Deglaze reduction (shallot-red wine) in the second sauté pan with about 3 cups of strained liquid from the first sauté pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve.