Fish Stock

Name: Fish Stock
Yield: Makes 2 litres
Ingredients: 2 bay leaves; 8 peppercorns; 1 kg white fish bones, well washed; 6 parsley stalks; 2 litres water; 25 g butter; 1 medium fennel bulb, roughly chopped; 2 celery stalks, roughly chopped; 2 medium white onions, roughly chopped; 1 medium leek, roughly chopped

Preparation info

Makes
2 litres

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

Bones from white fish like sole or turbot are best here – avoid oily fish like salmon or mackerel. Be careful not to over-boil or overcook the stock as it will ruin the flavour.

Ingredients

25 g butter
2 medium white onions, roughly chopped
1 medium leek, roughly chopped

Stock
Pescatarian
Spicy
Gluten-free

Method

Melt the butter in a thick-bottomed soup pan over a medium heat. Add the white onions, leek, fennel and celery and lightly sweat for five to ten minutes. Don’t let the vegetables take on any colour – if they do, turn the temperature down. Add the fish bones and sweat for a further five minutes, then add the parsley stalks, bay leaves, peppercorns and water. Bring to the boil and then turn down