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.)
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
Photo Credits: VO Harris | Unsplash
