
Fish Stock
Fish Stock is another fabulous stock you can master stock. Using the bones and heads of white fish like whiting, garfish and flathead. (Always remove the gills.)
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Masterstocks
Cuisine All
Equipment
- 1 Large saucepan
Ingredients
- 1 tbsp butter
- 1 whole onion roughly chopped
- 1 stalk celery roughly chopped
- 1 whole carrot small, roughly chopped
- 1 kg white fish bones, tails, heads
- 250 ml white wine dry
- 1 litre water cold
- 2 stalks parsley
- 2 sprigs thyme
- 1 whole bay leaf
- 1 tbsp black peppercorns whole
Instructions
- Melt butter in the large saucepan1 tbsp butter
- Add onion, celery and carrot, cook for 5 mins1 whole onion, 1 stalk celery, 1 whole carrot
- Add fish pieces, stir and cook for another 5 mins1 kg white fish
- Add wine and water250 ml white wine, 1 litre water
- Add herbs and spices2 stalks parsley, 2 sprigs thyme, 1 whole bay leaf, 1 tbsp black peppercorns
- Bring to the boil and simmer for 20 mins
- Strain and refrigerate
Keyword Fish Masterstock, Fish Stock
Photo Credits: VO Harris | Unsplash