Fish Stock

Preparation info
  • Makes about

    1 qt

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About


  • 1 tbsp butter
  • 4 shallots or 1 medium onion, finely chopped


  1. In a large stockpot melt the butter and cook the onion slowly until it is soft but not brown, 7-10 minutes.
  2. Add the fish bones, wine or lemon juice (if using), water, peppercorns and bouquet garni. Bring slowly to a boil, skimming often. Simmer, uncovered, for 20 minutes, then strain and leave to cool.