Brown Fish Stock

Name: Brown Fish Stock
Yield: Makes roughly 2 litres
Ingredients: 2 litres white fish stock; 2 star anise; a good handful of parsley stalks; 250 g carrots, peeled and chopped; 300 g button mushrooms, chopped; 2 cloves garlic, peeled and sliced; 250 g onions, peeled and chopped; 250 ml white wine; olive oil; 1.3 kg white fish bones, such as plaice, sole or brill

Preparation info

Makes roughly
2 litres

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

1.3 kg white fish bones, such as plaice, sole or brill
olive oil
250 ml

Stock
Pescatarian
Gluten-free

Method

To make the stock

Preheat the oven to 200°C/400°F/gas mark 6. Lay the fish in a large roasting tray, splash over a little olive oil and roast the bones until dark brown all over. Remove from the oven, take the fish from the tray and place in a large saucepan.

Deglaze