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Fish Stock
- Makes
2-3 litres
- Difficulty
Easy
Published 2011
This is a basic recipe that can either be used by reducing down and then adding cream to produce a fish cream sauce, for poaching fish, or for using in a shellfish bisque.
Ingredients
½ bottle 2 kg 1
Method
Pour the wine into a large saucepan and reduce by half, then add all other ingredients, bring to the boil and skim off any scum that rises to the surface of the stock with a ladle, turn down the heat and simmer for exactly 20 minutes. Pass through a fine sieve and use as required.
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