Fish stock

Preparation info
  • Makes about

    1.5 litres

    • Difficulty


Appears in
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About


  • 1.5 kg white fish bones (such as plaice, sea bream or haddock), washed
  • 2 tbsp olive oil


  1. Chop the fish bones into smaller pieces and set aside. Heat the olive oil in a large stockpot and sweat the onion, leek, celery, fennel and garlic for 4-5 minutes. Pour in the white wine and let bubble until reduced to a syrupy glaze. Add the herbs, peppercorns, lemon slices and fish bones to the pot.
  2. Cover with 2 litres cold water and bring to a simmer, skimmi