6 Fish Stock

Preparation info

  • To make

    10 litres

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Basic Ingredients

  • 10 kg (22 lb) bones and trimmings of sole, whiting or brill



    Place the onions, parsley stalks and mushroom trimmings into a pan, add the bones and trimmings of fish, cover with the water and add the wine and lemon juice. Bring to the boil quickly and skim carefully. Allow to simmer very gently for 20 minutes then add the peppercorns and continue cooking for another 10 minutes. Pass through a strainer and use as required.