Fish Stock
Serves 24
Ingredients
Method
1 Onion
½ Leek
2 Celery (Sticks)
2 Garlic Cloves
4 Parsley (Fresh)
3 Dill (Fresh)
1 Bay Leaf
1 Fennel (Fresh)
8 Peppercorns (Black, Whole)
1 kg Fish Bones
35 cl Dry White Wine
Firstly make the Mirepoix. Only use fresh vegetables.
Make a Bouquet Garni by placing all the herbs and the peppercorns (parsley, bay leaf, peppercorns, dill and fennel) in a muslin cloth and tie together with a piece of string and set aside. This will be added to the stock one hour before the end of the simmer.
Deglaze the pan with 1/2 bottle dry white wine.
Wash 1kg fish bones (brill, turbot, plaice, cod or halibut). Add to the pan.
Cover bones with water and gently simmer for 20 mins, skimming when needed.
Remove from the heat and leave to stand for a further 20 minutes.
Strain through a chinois or a colander lined with a muslin cloth.