Preparation info
  • Makes

    10 litres

    • Difficulty


Appears in
Pied à Terre: Celebrating 30 years

By Asimakis Chaniotis and David Moore

Published 2021

  • About


  • 4 kg fish bones from sole, flounder, halibut, turbot or bass
  • 125 ml


Cut bones into 5cm pieces and rinse. In a large stockpot, combine fish bones and white wine. Bring to the boil, skim off foam. Add all ingredients and cover in water. Simmer gently for 20 mins. Remove stock from heat, stir and set aside for 10 mins. Pass through a fine mesh strainer. Once the stock has cooled completely, cover and refrigerate.