Fish Stock

Name: Fish Stock (Fond de poisson)
Yield: Makes 1.2 litres (good 2 pt)
Cuisine: French
Ingredients: 1 kg (2¼ lb) broken-up fish bones and trimmings; 1 kg (2¼ lb) broken-up fish bones and trimmings; 50 g (2 oz) white mirepoix (onions, white of leek, celeriac and fennel leaves or dill); 50 g (2 oz) white mirepoix (onions, white of leek, celeriac and fennel leaves or dill); 50 g (2 oz) white mirepoix (onions, white of leek, celeriac and fennel leaves or dill); 50 g (2 oz) white mirepoix (onions, white of leek, celeriac and fennel leaves or dill); 50 g (2 oz) white mirepoix (onions, white of leek, celeriac and fennel leaves or dill); 50 g (2 oz) white mirepoix (onions, white of leek, celeriac and fennel leaves or dill); 30 g (1¼ oz) mushroom trimmings; 1.2 litres (2 pt) water; salt and freshly ground pepper; salt and freshly ground pepper; lemon juice

Fond de poisson

Preparation info

Makes
1.2
litres

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

In order to produce a good fish stock, only the bones of the freshest white fish (sole, whiting or turbot, for instance) should be used.

Ingredients

1 kg (2¼ lb) broken-up fish bones and trimmings
50 g (

Europe
France
Switzerland
Stock
Fish course
Gluten-free
Pescatarian

Method

Thoroughly wash the fish bones and trimmings.
Sweat the mirepoix and the mushroom trimmings in a non-stick pan for 4-5 minutes.
Transfer to a saucepan, add the fish bones, trimmings and water, and simmer for 20 minutes, occasionally skimming.
Strain through a cloth or fine sieve, allowing it to drip, and season with salt, pepper and lemon juic