Fish stock

This fish stock can be the foundation for a number of fish sauces and fish aspic.  It is particularly appropriate to make it if a fish has just been filleted – do not waste the bones.

It is better made with non-oily white fish such as plaice, sole or sea bass.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 45 Mins

Ingredients

230 gms          Fish bones and head  

1                    Onion  - diced         

1                    Carrot  - diced        

½                   Leek  - chopped      

1 stick             Celery  - chopped     

1 clove            Garlic  - unpeeled     

3 sltalks           Parsley     

6                    Peppercorns           

70 ml              Wine  - white          

30 cl               Water       

Method

Put all the ingredients in a large saucepan.  Bring to a boil and simmer gently for ½ hour.  Strain and use as required.