Ingredients
Scale
- 50ml olive oil
- 1 head of garlic, cut in half
- 5 shallots, sliced
- 1 medium sized leek, sliced
- 3 celery sticks, sliced
- 1 head of fennel, sliced
- 1kg fish bones
- 300ml white wine
- 2l of water
- 1 bay leaf
- 1 lemon, sliced
- 1/4 teaspoon white peppercorns
- 2 sprigs of parsley
- 2 sprigs of thyme
Instructions
- 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.