Fish Stock

Preparation info
  • Makes

    2-3 litres

    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


  • ½ bottle white wine
  • 2 kg fish bones
  • 1 leek


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.