Recipe: Fish stock

Unlike veal or beef stock, fish stock needs hardly any cooking. Even less than chicken stock in fact, and that only takes an hour.

Ingredients

600 grammes fish bones – flat fish are great (sole, turbot), also cod, halibut, that sort of thing. Don’t use bones from oily fish like salmon or mackerel – they make oily stock, which you don’t want at all.

150 grammes mixed diced carrots, onions, bits of mushrooms, herb stalks for a Garniture Aromatique (GA)

1 litre water

100 ml white wine

A splash of Noilly Prat or some other vermouth.

Cracked pepper

Method

Break up the carcasses a bit and leave them in a bowl under running water until you’ve removed any blood. Rinse thoroughly. Simmer your GA in a little butter, add the fish bones and sweat them for a few minutes. Cover with the water and the (optional) alcohol.

Bring it to a boil and allow it to simmer VERY gently for 20-25 minutes, skimming off the scum from the surface regularly. Add the pepper a few minutes before the end.

Pass through a fine sieve or muslin cloth, cool quickly.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s