Fish stock

Name: Fish stock
Yield: Makes about 1.5 litres
Ingredients: 3 garlic cloves, peeled; 1 thyme sprig; 1 leek, white part only, trimmed and roughly chopped; 1 lemon, sliced; few parsley stalks; 1.5 kg white fish bones (such as plaice, sea bream or haddock), washed; 10 white peppercorns; 300 ml white wine; 1 celery stick, trimmed and roughly chopped; 2 tbsp olive oil; 1 bay leaf; 1 small fennel bulb, roughly chopped; 1 onion, peeled and roughly chopped

Preparation info

Makes about
1.5 litres

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

Ingredients

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

Fish course
Stock
Pescatarian
Gluten-free

Method

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.
Cover with 2 litres cold water and bring to a simmer, skimmi