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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

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France50 minServes 6이전에 요리됨

Fish Stock

Bouillon de poisson

재료12

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

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만드는 법

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.