Fish Stock

Makes about 1,5 Litres

• 1 Kg washed Fish bones, such as hake, monkfish, cod and conger.
• 1 medium Onion, peeled and chopped.
• 1 Celery stalk, washed and chopped.
• 1 Leek, cleaned and roughly chopped.
• 2 Garlic cloves, smashed.
• ½  Fennel bulb, chopped (optional).
• 300 ml. White Wine.
• 2 L. cold Water.
• 1 dried Bay leave.
• ½ teaspoon Black peppercorns.

Directions

• Put the fish bones and wine in a large pan.
• Cook until the wine has evaporated.
• Add the rest of the ingredients to the pot including the water.
• Bring just to the boil.
• With a metal spoon, skim off any scum that rises to the surface.
• Reduce the heat and simmer for 30 minutes.
• De-scum occasionally.
• Leave to rest for 10 minutes.
• Strain the stock though a fine mesh strainer and use or store as required.

Tips

• Do not use mackerel, skate, mullet, or salmon in this recipe, their taste is too strong and heavy.
• The fennel bulb brings up the  flavors from fish and shellfish. If you can get it don’t hesitate to use it.