7 Red Wine Fish Stock

Preparation info
  • To make

    5 litres

    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About

This stock is seldom used as it is normally obtained in the natural process of cooking a specific fish dish such as a Matelote. This recipe has been included because the demand of modern practice is for fish to be served free of skin and bone, i.e. in filleted form. In principle, the bones and trimmings of the actual fish being prepared should be used for making this stock so as to give it its specific flavour. This recipe is used for whatever kind of fish is being prepared.