Fish Stock

Name: Fish Stock
Yield: Makes 2 litres
Cuisine: French
Ingredients: 2 litres cold water; 1 lemon, sliced; 200 ml dry white wine; 15 ml olive oil; ½ head garlic, cloves peeled; ½ head garlic, cloves peeled; 1 carrot, peeled and finely sliced; 2 kg fish bones (sole, monkfish, Cape salmon or cob are all good); 1 large leek, white part only, finely sliced; 1 large leek, white part only, finely sliced; ½ large onion, peeled and finely sliced; 1 large celery stalk, finely sliced; 2 kg fish bones (sole, monkfish, Cape salmon or cob are all good); 2 kg fish bones (sole, monkfish, Cape salmon or cob are all good); 2 kg fish bones (sole, monkfish, Cape salmon or cob are all good); 2 kg fish bones (sole, monkfish, Cape salmon or cob are all good)

Preparation info

Makes
2
litres

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

2 kg fish bones (sole, monkfish, Cape salmon or cob are all good)
½ large onion, peeled and finely sliced

Europe
France
Stock
Pescatarian
Gluten-free

Method

Wash the fish bones thoroughly and chop them with a large knife or cleaver. Heat a splash of olive oil in a large pot and fry the onion, celery, leek and carrot until they begin to soften (do not let them go brown). Add the garlic and fry for one minute. Add the fish bones, wine and lemon slices, and cook for five minutes. Add the water and bring to the boil. Simmer for 20 minutes, then strain