Fish stock

Fish stock

MAKES 2KG 60 minutes
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INGREDIENTS

For the stock

  • 25 gr sunflower oil
  • 150 gr. onions, thinly sliced
  • 50 gr. leeks, white part only, thinly sliced
  • 25 gr. celery, thinly sliced
  • 50 gr. sliced white mushrooms or stems, thinly sliced
  • 2.5 kg. non oily fish bones
  • 2 kg. cold water
  • 500 gr. white wine
  • thyme stems
  • bay leaves
  • parsley stems
  • peppercorns

DIRECTIONS

For the stock

Heat the oil in a large rondeau and sweat the vegetables until soft. Add the fish bones and also sweat for until they are opaque, 10 to 12 minutes. Pour the wine into the pot and let it reduce by ½. Add the water and bring to a simmer at 82⁰C to 85⁰C. Skim the scum from the surface and add the thyme, bay leaves, parsley stems and peppercorns. Simmer uncovered for 35 to 40 minutes, skimming the surface as necessary. Strain the fumet. It may be used now (degrease by skimming, if necessary) or rapidly cooled and stored for later use.

For the stock

  • 25 gr sunflower oil
  • 150 gr. onions, thinly sliced
  • 50 gr. leeks, white part only, thinly sliced
  • 25 gr. celery, thinly sliced
  • 50 gr. sliced white mushrooms or stems, thinly sliced
  • 2.5 kg. non oily fish bones
  • 2 kg. cold water
  • 500 gr. white wine
  • thyme stems
  • bay leaves
  • parsley stems
  • peppercorns

For the stock

Heat the oil in a large rondeau and sweat the vegetables until soft. Add the fish bones and also sweat for until they are opaque, 10 to 12 minutes. Pour the wine into the pot and let it reduce by ½. Add the water and bring to a simmer at 82⁰C to 85⁰C. Skim the scum from the surface and add the thyme, bay leaves, parsley stems and peppercorns. Simmer uncovered for 35 to 40 minutes, skimming the surface as necessary. Strain the fumet. It may be used now (degrease by skimming, if necessary) or rapidly cooled and stored for later use.

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@Yiannis Lucacos

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