Basic Fish Stock

Name: Basic Fish Stock
Yield: Makes approximately 1.7 litres
Ingredients: 1 kg fish bones, preferably sole, turbot or brill; bouquet garni containing a sprig of thyme, 4–5 parsley stalks, small piece of celery and a tiny scrap of bay leaf; no salt; 15 g butter; 100 g finely sliced onion; 130–250 ml dry white wine; cold water to cover bones; 4 peppercorns

Preparation info

Makes approximately
1.7 litres

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Fish stock takes only 20 minutes to make. If you can get lots of fresh fish bones from your fishmonger it’s well worth making 2 or 3 times this stock recipe, because it freezes perfectly and then you will have fish stock at the ready for any recipe that needs it.

Ingredients

1 kg fish bones, preferably sole, turbot or brill
15 g butter

Stock
Pescatarian
Gluten-free

Method

Chop the fish bones into pieces and wash thoroughly under cold running water until no trace of blood remains. In a large stainless steel saucepan melt the butter, add the onions and sweat them on a gentle heat until soft but not coloured. Add the bones to the saucepan, stir and cook very briefly with the onions. Add the dry white wine and boil until nearly all the wine has evaporated. Cover wit