Fish Stock Recipe
Ingredients
| Fish | 1.5 Kilogram | |
| Onion | 1 , sliced | |
| 1 small leek, white part only, sliced | ||
| Celery stick | 1 , chopped | |
| Bay Leaf | 1 | |
| Parsley stalks | 6 | |
| Whole peppercorns | 10 To taste | |
| Dry white wine | 475 Milliliter | |
| Water | 1.8 Liter | |
Directions
Place all the ingredients in a large saucepan.
Bring slowly to just below boiling point and simmer very gently for 20 minutes, removing any scum that rises to the surface.
Strain the stock through a muslin-lined sieve and leave to cool before refrigerating.
Bring slowly to just below boiling point and simmer very gently for 20 minutes, removing any scum that rises to the surface.
Strain the stock through a muslin-lined sieve and leave to cool before refrigerating.
Chef
