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Ref: 412
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Seafood
No of Portions: 10
Change no of portions required to :

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


  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.
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