Heat the olive oil in a large pot before adding the vegetables and sweating gently for 5 mins.
add the fish bones followed by the white wine. Then boil and reduce the stock till most of the wine has evaporated. At this point your stock will turn cloudy. Don’t worry it will clear when you add the cold water.
Pour in two liters of cold water and bring the stock to the boil.
Skim off any scum on the surface once the stock has boiled. Than add in the bay leaf, peppercorns, Lemon, parsley, and thyme.
Cook the stock for 20 minutes at a gentle simmer. There is no benefit in cooking it any longer, over cooking it can cause it to turn bitter
Leave the stock to stand for about 10 minutes before you strain it. This allows all the flesh from the fish bones to settle at the bottom.
Line a sieve with some wet muslin or a tea towel and strain off the stock leaving the bottom inch or so of liquid that contains all the debris from the bones.
You can use the stock immediately or store it in the fridge (It will keep for about for 3 days). You can also freeze it for up to 3 months.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.