Fish Stock

Name: Fish Stock
Yield: Makes about 2 litres (3½ pints)
Ingredients: 1 bay leaf; A few fresh parsley stalks; 1 large onion, sliced; 1 leek, sliced; 300 ml (10 fl oz) dry white wine; 2.25 litres (4 pints) water; 900 g (2 lb) turbot or sole bones, washed; 2 celery sticks, sliced; 6 black peppercorns; 50 g (2 oz) unsalted butter

Preparation info

Makes about
2 litres

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

To make a good fish stock, you’ll need a friendly fishmonger. Turbot and sole bones produce the best stock, giving a good, full taste and clear jelly-like finish. The stock is good for poaching fish and for making fish soups and sauces. (For information on readymade alternatives).

Ingredients

1 large onion, sliced
1 leek, sliced
2 celery sticks, sliced

Stock
Pescatarian
Gluten-free

Method

Sweat the vegetables in the butter without colouring. Add the parsley stalks, bay leaf and peppercorns. Chop the fish bones, making sure there are no blood clots left on them. Add them to the vegetables and continue to cook for a few minutes. Add the wine and boil to reduce until almost dry. Add the water and bring to a simmer. Allow to simmer for 20 minutes, then strain through a sieve. The st