Fish stock
Ingrediënten
- 1 kg fish trimmings such as heads, backbones, tails, skins and prawn shells
- 1 onion quartered
- 2 leek tops sliced
- 2 carrots thickly sliced
- 2 celery sticks thickly sliced thyme sprigs
- 1 bay leaf few parsley stalks
- ½ teaspoon roughly crushed white peppercorns
- ¼ teaspoon salt
- 1.5 litres cold water
- 300 ml dry white wine or extra water
Instructies
- Put the fish trimmings in a large sieve, rinse with cold water, drain and then put them into a large saucepan with all the remaining ingredients.
- Bring slowly to the boil. Skim off any scum with a slotted spoon. Cover and simmer for 30 minutes.
- Strain the stock through a fine sieve, return it to the saucepan and then simmer it, uncovered, for about 15 minutes until reduced by half. Cool then chill in the refrigerator for up to 3 days.
- If you are adding fish heads, don’t cook them for longer than 30 minutes before straining, or they will begin to add a bitter taste.
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