Fish stock recipe

Fish Stock recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Fish stock recipe, recipe Rating: 4.7
Number of votes:85 

Ingredients

500 g	fish skeletons with some meat attached
125 ml	dry white wine
1 small	onion, coarsely chopped
1 small	carrot, coarsely chopped
6	fresh parsley stems
1 pinch(es)	dried thyme
1 small	bay leave

Instructions

Remove gills, fat, skin, tail and any traces of blood from the fish bones. Rinse the bones and place in a stockpot. Add water and wine to cover the fish bones completely.

Finally, add all the remaining ingredients. Bring to a boil; reduce the heat to low and simmer, uncovered for 45 minutes.

During cooking, use a wooden spoon to crush the bones occasionally. Remove from the heat and pour through a fine-mesh sieve lined with cheesecloth into a container.

Place a paper towel over the surface and then lift it off to remove the fat. Use immediately, or refrigerate up to 3 days or freeze for up to 2 month. Makes about 750 ml.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a