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

Method

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