Fish Stock

Preparation info

  • makes

    10 litres

    • Difficulty


Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About


  • 5 kg white fish bones
  • 2 onions, peeled and roughly chopped
  • 1 lemon, cut in half
  • 10 black peppercorns
  • a splash of olive oil
  • 1 head of celery, washed and roughly chopped
  • 2 leeks - white part only, thoroughly washed
  • 15 litres water
  • 5 bay leaves, fresh
  • 1 × 75 cl bottle dry white wine


    Lightly sweat off the vegetables in a little olive oil - do not colour. Add the fish bones, peppercorns, lemon, bay leaves and wine, top up with water, bring to a gentle boil and skim off the frothy impurities. Simmer for 20 minutes, reducing by a third. Then remove from the heat and allow to stand for 10 to 20 minutes to allow the sediment to settle. Pass through a fine sieve or chinois and use as required.

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