Fish Stock

Name: Fish Stock
Cuisine: Japanese
Ingredients: 340 mL (11 fl oz) white wine (semillon or chardonnay); 340 mL (11 fl oz) white wine (semillon or chardonnay); 6 cups (1.5 litres/2½ imp. pints) water; 1 kg (2 lbs) fish bones and heads, trashed and with gills removed; 1 kg (2 lbs) fish bones and heads, trashed and with gills removed; 2 parsley sprigs; 1 bay leaf; 6 black peppercorns; 340 mL (11 fl oz) white wine (semillon or chardonnay); 60 g (2 oz) butter; 1 cup mirepoix; 1 small leek, chopped; 2 thyme sprigs

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Try to use a mixture of different fish to get the finest flavours. Snapper, whiting and John Dory are excellent for making fish stock, but a word of warning—do not overcook the fish as the stock will lose its delightful fresh quality.

Ingredients

1 kg (2 lbs) fish bones and heads, trashed and with gills removed
60 g<

Oceania
Asia
Australia
Japan
Sydney
Fish course
Stock
Pescatarian
Gluten-free
Tokyo

Method

Melt the butter in a deep saucepan or stockpot over a medium heat. Add the mirepoix and leek and cook gently until the vegetables soften but do not brown. Add the rest of the ingredients and bring the stock to the boil. A white scum and some oil will float to the surface. This should be removed and discarded, using a slotted spoon. Lower the heat to a simmer and continue cooking for a further 2