Fish Stock

Name: Fish Stock
Ingredients: 1.5 kg white fish bones (such as turbot, brill, halibut), washed; 2 tbsp olive oil; 1.5 kg white fish bones (such as turbot, brill, halibut), washed; 1.5 kg white fish bones (such as turbot, brill, halibut), washed; 1 celery stick, trimmed and roughly chopped; 1 small fennel bulb, roughly chopped; 1 onion, peeled and roughly chopped; 1 leek (white part only), trimmed and roughly chopped; 1 bay leaf; 1 thyme sprig; 3 garlic cloves, peeled; 300 ml white wine; 1 lemon, sliced; 2 litres cold water; few parsley stalks; 10 white peppercorns; 1.5 kg white fish bones (such as turbot, brill, halibut), washed

Preparation info

Makes about
1.5 litres

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

1.5 kg white fish bones (such as turbot, brill, halibut), washed
2 tbsp olive oil

Fish course
Pescatarian
Gluten-free

Method

Chop the fish bones into smaller pieces and set aside. Heat the olive oil in a large pan 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 the water and bring to a simmer, skimming off the scum that rise to the surface. Gently