Fish Stock

Name: Fish Stock
Yield: Makes 2-3 litres
Ingredients: 2 bay leaves; 1 bulb fennel, roughly chopped; 3 litres water; ½ bottle white wine; 1 stick celery, washed and roughly chopped; 2 star anise; 1 tsp black peppercorns; 2 kg fish bones; 1 large white onion, peeled and roughly chopped; 1 leek, washed and roughly chopped

Preparation info

Makes
2-3 litres

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

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 white wine
2 kg fish bones
1 leek

Stock
Pescatarian
Gluten-free

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.