Fish stock

Name: Fish stock
Yield: Makes 1 litre
Ingredients: 1 kg fish bones; 30 g butter; 1 medium-sized leek, washed and coarsely chopped; 3 shallots or 1 onion, coarsely chopped; 3 shallots or 1 onion, coarsely chopped; 250 ml dry white wine or cider; 250 ml dry white wine or cider; 1.5 litres water; a few peppercorns; 1 bay leaf

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Fish bones for stock are usually free. Turbot and Dover sole are the best, but also good are halibut, monkfish, cod, haddock, hake and whiting bones; mediocre are plaice, salmon, bass and mullet bones; poor are herring, mackerel and any other oily fish’s bones.

Ingredients

1 kg fish bones
30 g butter
1 medium-sized leek

Fish course
Stock
Gluten-free
Pescatarian

Method

Wash the bones in cold water. Remove any traces of blood.
Cut the bones into manageable lengths, depending on the size of your saucepan. Melt the butter and gently fry the vegetables.
Add the bones. Turn them over as they cook. When they start to smell cooked, after a minute or two, pour on the wine or cider.
Add the water and seasonings. Do