Fish Stock

Fish Stock

1 kilo fish carcasses

1 onion

3 shallots

1 fennel bulb

3 sticks celery

1 head of garlic

1 tsp black peppercorns

1/2 tsp fennel seeds

1 tsp salt

2 bay leaves

200 ml white wine

2 litres cold water

1 lemon sliced

1 sprig rosemary

2 sprig thyme

1 tbs olive oil

Nuts & Bolts

1. Soak the fish carcasses for 30 minutes to completely wash out all the blood so the stock doesn't get cloudy.

2. Clean and peel all vegetable and chop into large pieces.

3. In a large pot add olive oil, all vegetables and seasonings and sweat without browning. 

4. Add well drained fish carcasses and white wine and sweat for 2 minutes. Poor in water and bring to the boil. Turn heat down to a simmer and simmer for 45 minutes. Using a ladle remove all foam from the top.

5. Pass the stock through a sieve and let cool.