Fish Stock

Despite what most cookbooks tell you, fish stocks should be brought to a boil as fast as possible, so that all the albumin coagulates and rises to the surface for skimming.

Simmer for no more than 30 minutes, or the stock will taste “fishy” and stale.

The vegetables have to be small so that they cook entirely in this short time, and the acid from the wine is necessary if you are to use the stock for making butter sauces, but it is added only after the vegetables have given u