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Ingredients
- 1 kg fish bones and heads (eg sole turbot whiting conger eel or possibly any whitefleshed fish)
- 50 gm onions white part of 1 leek
- 50 gm mushrooms
- 50 gm butter
- 100 ml dry white wine
- 1 x bouquet gami
- 2 lt water
Directions
- Remove the gills from the fish heads.
- Soak the bones and heads in cool water for 3 to 4 hrs.
- Roughly chop the fish bones and heads.
- Wash and chop the vegetables and sweat them in the butter.
- Then add in the minced bones and heads and simmer for a few min.
- Pour in the white wine.
- Increase the heat and reduce the liquid by half then cover the contents of the pan with water.
- Bring the mix to the bod skiming the surface frequently.
- After 5 min cooking time add in the bouquet gami and simmer uncovered for 25 min.
- Carefully strain the stock into a bowl through a muslinlined sieve.
- Leave to cold then store in the refrigerator.
- Tle stock will keep for 1 week in the refrigerator and for several weeks in the freezer.
- to make fish aspic:If the stock is very clear the addition of a few leaves of gelatine will produce a fish aspic. A few slices of lemon squeezed into the aspic will give it a slightly sharp flavour.
- to make a fish demi glace:Simmer the stock gently skinuiiing the surface frequently till it has reduced by twothirds. Use the demiglace to enrich and add in body to certain fish sauces.
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