Fish Stock

Preparation info

  • Makes

    10 Litres

    • Difficulty

      Easy

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

Ingredients

  • 5 kg white fish bones
  • 2 onions, peeled and roughly chopped
  • 1 lemon, cut in half
  • 10 black peppercorns
  • a splash of olive oil
  • 1 head of celery washed and roughly chopped
  • 2 leeks – white part only, thoroughly washed
  • 15 litres water
  • 5 bay leaves, fresh
  • 1 Γ— 75 cl bottle dry white wine

    Method

    Lightly sweat off the vegetables in a little olive oil – do not colour. Add the fish bones, peppercorns, lemon, bay leaves and wine, top up with water, bring to a gently boil and skim off the frothy impurities. Simmer for 20 minutes, reducing by a third. Then remove from the heat and allow to stand for 10 to 20 minutes to allow the sediment to settle. Pass through a fine sieve or chinois and use as required.