Fish Stock

Name: Fish Stock
Yield: Makes about 2 litres
Ingredients: 1 tablespoon olive oil; 2 onions, peeled and sliced; 1 head of fennel, sliced; 2 sticks of celery, sliced; 1 kg fish bones (preferably from white fish), chopped; 1 kg fish bones (preferably from white fish), chopped; 1 sprig of thyme; 150 ml dry white wine; 2 sprigs of tarragon; 1 small bay leaf

Preparation info

Makes about
2 litres

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

1 tablespoon olive oil
2 onions, peeled and sliced
1 head of

Stock
Fish course
Pescatarian
Gluten-free

Method

Heat the oil in a large pan and add the onions, fennel and celery. Cook over a low heat until the vegetables have softened, about 10 minutes.
Rinse the fish bones in several changes of water to remove any blood traces, then add them to the pan. Cover and steam for 10 minutes.
Add the wine and simmer, uncovered, for 10 minutes.
Add the herbs