Fish stock


Ingredients 10
Servings 0
Time

Ingredients

  • 2
    onions
  • 2
    celery stalks
  • 1
    carrot
  • 15
    ml
    butter
  • 700
    g
    fish bones, broken
  • 1
    Litres
    water
  • 10
    peppercorns
  • 1
    bouquet garni
  • 250
    ml
    dry white wine (optional)
  • salt and milled white pepper
 

Method

 
Sauté onions, celery and carrot slowly in butter in a heavy-based saucepan until onions are translucent but not brown.
Add fish bones, water, peppercorns, bouquet garni and wine or lemon juice (if using).
Bring slowly to boil, skimming occasionally, then simmer for 20 minutes, uncovered.
Strain and season to taste.

Makes 1 litre (4 cups).

 

Read more on: fish/seafood
 

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