Vinaigrettes, Sauces and Stocks Recipes - Fish Stock Recipe

Ingredients

• 1 kg/2 lb fish trimmings, preferably from white fish

• 1 onion, peeled

• 1/2 fennel bulb

• 2 stalks celery with leaves

• 1 garlic clove, unpeeled and pressed

• 1 teaspoon unsalted butter

• 100 ml/3 1/2 fl oz dry white wine, e.g. Riesling

• 1 litre/12/3 pints cold water

• 1 sprig of thyme

• 1 bay leaf

• 10 white peppercorns, crushed

• 20 g/2/3 oz coarse sea salt

Makes 1 liter/1 2/3 pints stock

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Method:

1. Soak the fish Trimmings to wash away any remaining blood - this will prevent the stock turning cloudy.

2. Wash and dice the vegetables and sauté with the garlic in the cutter over a medium heat for 3 minutes.

3. Add the fish trimmings, white wine and water. Add the herbs, spices and salt and slowly bring to boil.

4. Simmer gently for about 20 minutes, skimming off any foam that rises to the surface.

5. Strain the fish stock through a fine sieve and use for making soup or sauces, as required.

Note: Fish stock will keep for about 4-5 days in refrigerator and can also be frozen.