Fish stock – all things fishy!
This fish stock recipe makes a great tasting fish stock for use in a wide range of dishes. This fish recipe is straightforward to make.
Ingredients – as required | Cooking time 40 mins
- Approx. 500g white fish bones
- 50g onion
- 75g white of leek
- 75g celery
- 25g mushroom peelings
- 1 tablespoon olive oil
- 100ml white wine
- 500ml cold water
- Sea salt / pepper
- 6 parsley stalks
- 10 peppercorns
- 1 bay leaf
- 1 whole garlic clove
Mise en place
- To make a good quality fish stock, use only bones from white fish such as plaice, cod, sole, sea bass, etc. and not the oily fish.
- Trim away any unwanted parts, e.g. head, tail fins and scales, and wash the remaining bones well.
- Make the bouquet garni.
- Peel and chop the onions into 2cm dice.
- Wash and dry the celery and cut the celery into 2cm pieces
- Wash and dry the leek and cut the leek into 2cm pieces.
- Peel the mushrooms, saving the whole mushrooms for another dish.
- Pour the olive oil into a large saucepan. Heat gently and add the chopped onions, leeks, celery and mushroom trimmings. Sweat gently without colour for about 5 minutes.
- Turn up the heat and add the wine. Allow the wine to reduce by half.
- Add the white fish bones, cover with cold water, add the bouquet garni and bring to the boil. Turn down the heat and simmer for about 30 minutes, skimming if necessary.
- Remove the fish stock from the heat and pass through a fine sieve lined with muslin. Season to taste.
Use your fish stock as required or allow to cool and put into pots to store in the freezer. Don’t forget to label and date the pots.
If the fish bones you used come from frozen fish, do not freeze the fish stock, as we don’t want to freeze anything twice.
Stocks and sauces – Hints and tips
We have put together some essential hints and tips for preparing stocks and sauces, which includes information on seasoning and storage.
Other stocks and sauces to make
Here are some more stocks and sauces you may want to try: