Fish stock

Fish stock

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 large fish skeleton from a firm white-fleshed fish, such as cod or snapper (do not use the bones from an oily fish, such as tuna, because they are too strongly flavoured)
1 fennel, chopped
1 onion, peeled and chopped
1 star anise
1 tsp fennel seeds
250ml dry white wine
1 lemon, halved
3 flat-leaf parsley
pernod

Method

  1. Remove the eyes from the fish head. Cut out the gills using a pair of scissors. Wash the skeleton under cold water until the water runs clear. Chop the bones into 5 cm pieces and place in a large saucepan or stockpot with the fennel, onion, star anise, fennel seeds and wine. Pour in enough water to cover and place over medium heat. Bring to the boil, then reduce the heat to low and simmer for 30 minutes, skimming off any impurities that rise to the surface.
  2. Remove from the heat and add the lemon, parsley and a splash of Pernod. Cover the pan with a lid and allow to stand at room temperature for 15 minutes. Strain the stock and use as directed.
  3. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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