miércoles, 3 de agosto de 2011

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.
  • 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.


  • 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.

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