Preparation info

    • Difficulty


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • 50 ml ( fl oz) olive oil
  • 1 leek, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 kg (4 lb 8 oz) white fish bones, cleaned, roughly chopped and pre-soaked in water
  • 4 coriander seeds
  • 250 ml (9 fl oz) white wine
  • leaves from 3 sprigs parsley
  • 2 sprigs thyme
  • 1 lemon, chopped


    In a large saucepan heat the oil, add the leek, onion, celery and garlic and sweat the vegetables until soft. Add the fish bones and coriander seeds and sweat again. Add the wine and reduce until almost evaporated. Add 2.5 litres (88 fl oz) water, the herbs and lemon and bring to the boil, skimming the stock. Reduce the heat and allow to simmer for 20 minutes. Remove from the heat and allow the stock to settle for about 15 minutes. Carefully tilt the stockpot to one side and strain off the stock through a strainer lined with muslin (cheesecloth), being careful to not disturb the flesh and bones at the base of the stock.