Fish Glaze

Preparation info

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By James Viles

Published 2016

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  • 600 ml (21 fl oz) grape seed oil
  • 2 large fish bones and fish heads (snapper is perfect)
  • 1 smoked pork hock
  • 500 ml (17 fl oz) white wine


Heat the oil in a frying pan and fry the fish bones and heads until brown and crisp. Put the fish bones and heads, pork hock, white wine and 200 ml (7 fl oz) water in a deep saucepan, then cover and simmer for 4 hours. Strain and leave in the fridge to separate, then remove the fat layer from the top of the stock. Return the pan to the heat and reduce the stock for a further 2 hours to make a glaze.