Fish stock

Fish stock

By
From
Kitchin Suppers
Makes
1.5 litres
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
2kg white fish bones, such as sea bass, John Dory or sole
50ml olive oil
1/2 white onion, peeled and chopped
1/2 leek, trimmed, washed and roughly chopped, (white part)
1/2 fennel bulb, roughly chopped
2 thyme sprigs
1 bay leaf
5 white peppercorns
150ml white wine
2 litres water

Method

  1. Chop the fish bones into small pieces and rinse them under cold running water to remove all traces of blood. Drain in a colander.
  2. Heat the olive oil in a large heavy-based saucepan over a medium heat. Add the onion, leek, fennel, herbs and peppercorns and sweat for 4–5 minutes to soften and lightly colour. Add the fish bones and cook for a further 2–3 minutes.
  3. Add the white wine and let bubble to reduce right down. Pour on the cold water to cover and bring to the boil. Lower the heat and skim off any scum from the surface. Simmer for 20 minutes.
  4. Remove the pan from the heat and allow the stock to rest for 10 minutes. Pass through a fine sieve into a bowl, allow to cool and then refrigerate until required. Remove any fat from the surface before using. This stock can be kept in the fridge for 2–3 days or frozen for 3–4 months.
Tags:
The Kitchin Restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again