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Classic Fish Stock

Course: Other
Preparation time: 5 minutes
Cooking time: 20 minutes

Instructions

  • 1.   After thoroughly washing the fish bones, head, and skin, roughly chop the fish bones and trimmings with scissors.
    Chop the onion. Cut the carrot. Slice the leek.
  • 2.   Melt some butter in a saucepan.
  • 3.   Add the vegetables to the saucepan. Sauté the fish bones, trimmings, and heads in butter, without browning.
  • 4.   Depending on the intended recipe, add white wine or Noilly. Add the white wine, pepper, salt, thyme, bay leaf, and water.
  • 5.   Bring to a gentle boil for 20 minutes and skim off any impurities.
  • 6.   Strain through a sieve without pressing at the end of cooking.
  • 7.   Reduce more or less to intensify the flavors.

Notes & Suggestions

  • The fish stock freezes very well. You can freeze it in an ice cube tray, for example, or in small containers and use it as needed.

Ingredients for servings

  • 1 white fish trimmings, bones and heads
  • 1 leek
  • 1 carrot
  • 1 onion
  • 1 liter of water
  • 10 cl of white wine
  • 10 peppercorns
  • 2 tablespoon of butter

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