Ref: 412
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Seafood
No of Portions: 10
Change no of portions required to :
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Ingredients & Prep
1000 g
raw fish bones & heads cut into chunks
500 g
white wine
1500 ml
water
1 leek white only sliced
1 fennel bulb chopped
1 celery stick chopped
1 onion med chopped
4 Garlic clove chopped
2 lemon slices
20 g
fresh dill
20 g
fresh tarragon
2 bay leaf
20 g
fresh parsley
1 tsp
fennel seeds
1 tsp
white peppercorns
2 tbsp
dried seaweed (optional) or Thai fish sauce
2 tbsp
olive oil
Method
Step 1
Heat a good sized sauce pan over a med heat, add oil, peppercorns & fennel seeds & fry off until they start to pop.
Step 2
Add leek, fennel, celery, onion & garlic, gently cook, only to soften, don’t colour the veg.
Step 3
Add the wine & reduce it by half, add fish bone/heads, bay leave & the water, do not stir stock from now on.
Step 4
Bring stock to a simmer for 20 mins, removing any scum with a slotted spoon.
Step 5
Turn off the heat & add lemon slices & fresh herbs, push under the surface with out disturbing the fish bones to much & leave for a further 30 mins.
Step 6
Carefully pour off stock through a fine sieve or through a sheet of muslin cloth into a clean container, try not to disturb the fish bone/heads to much as this will make stock cloudy.
Suggestion & Tips
Stock will last in the fridge for 3 days or freeze.