What the world actually cooks

Name a dish.

Name: Fish Stock
Total time: 50 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 kg white fish bones and heads; 1 onion; 1 carrot; 1 leek; 1 celery stalk; 150 ml dry white wine; 1.5 L water; 1 bay leaf; 3 sprigs fresh thyme; 4 sprigs fresh parsley; 6 black peppercorns; 1 tsp salt

Its ingredients rise out of the pile.

Try

France50 minServes 6cooked before

Fish Stock

Bouillon de poisson

Ingredients12

white fish bones and heads1 kg
onion1
carrot1
leek1
celery stalk1
dry white wine150 ml
water1.5 L
bay leaf1
fresh thyme3 sprigs
fresh parsley4 sprigs
black peppercorns6
salt1 tsp

seafoodvegetableotherspice & sauce

Method

Rinse the fish bones and heads well under cold water and remove any gills or blood.
Peel and roughly chop the onion and carrot; wash and slice the leek and celery.
Put the bones, vegetables, bay leaf, thyme, parsley, and peppercorns in a large pot.
Pour in the white wine and water, then bring slowly to a gentle simmer.
Skim off any foam, add the salt, and simmer uncovered for 30 minutes without boiling hard.
Strain the bouillon through a fine sieve, pressing the solids lightly, and discard them.
Cool quickly and use the clear stock the same day, or chill and use within two days.