Fish Stock

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 1 onion – sliced
  • 3 leeks – whites only, sliced
  • 1 fennel bulb – sliced
  • large


Sweat the onion, leeks, fennel and parsley in the butter until translucent. Add the fish bones and sweat very lightly so that it does not colour. Add enough cold water to cover the fish and vegetables.

Place the stockpot on high heat and bring the liquid to a simmer. Skim the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, skimming as necessary.