Classic fish stock

Ingredients
5 |
kg |
fish bones (flat fish) |
500 |
g |
onions |
500 |
g |
celery |
500 |
g |
leek (the white part only) |
50 |
g |
butter |
2 |
dl |
dry white wine |
6 |
l |
water |
4 |
dill, stalks only |
|
4 |
sprigs |
thyme |
15 |
|
peppercorns, crushed |
Preparation method
- Rinse the fish bones under cold running water.
- Peel and finely dice the onions.
- Chop the celery and the leeks into small rings.
- Heat the butter in a large pan and sweat the vegetables.
- Add the fish bones (one minute) and deglaze with the white wine.
- Add the water and bring to the boil.
- Turn down the heat and skim.
- Allow the stock to infuse for 30 minutes, continually skimming the foam off the surface.
- Pour the stock through a sieve lined with a damp passing cloth.
- Reduce to the desired consistency, if needed.
Serving suggestions
- As a basic ingredient in soups and sauces.
- As a flavour enhancer in other dishes.