Name: Fish Stock
Yield: Serve six people
Cuisine: Australian
Ingredients: 6 parsley stalks, finely chopped; 250 ml semillon; 1.25 litres cold water; mirepoix of ½ leek (white part only), ½ carrot, ½ onion, 1 stick celery, 2 button mushrooms; 6 peppercorns; 1 kg fish bones and heads; 50 g butter; 1 bay leaf; 2 sprigs fresh thyme, or a small pinch dried thyme

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Try to use a mixture of different fish — Schnapper, whiting, flathead, John Dory, bream and rock cod are the best. However, Schnapper, whiting and John Dory may be used by themselves for they have the finest flavours.

Ingredients

1 kg fish bones and heads
50 g butter
mi

Method

Roughly chop the fish into pieces approximately four cm square. Thoroughly wash the chopped bones under cold water and leave them in a pot of cold water with the water continuing to overflow slowly from the pot for 1 hour to rid the fish of its blood.

Melt the butter in a saucepan over a low flame (do not let it colour). Add the mirepoix and turn the vegetables with a wooden spoon until