Pairs well with Fish Stock
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Fish Stock
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A light and aromatic stock made from white fish bones, perfect for enhancing seafood dishes.
00:45:00 total
Serves 8
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- halibut or turbot bones - 2 kg (washed, cleaned & trimmed into 5cm pieces)
- cold water - 6 litres
- onion - 1 medium (peeled & thinly sliced)
- carrots - 2 large (peeled & thinly sliced)
- button mushrooms - 100 g (thinly sliced)
- fennel - 1 (thinly sliced)
- leek - 1 (thinly sliced)
- celery sticks - 2 (thinly sliced)
- coriander seeds - 0.5 g (toasted and lightly crushed)
- black peppercorns - 0.2 g (lightly crushed)
Instructions
- Prepare Ingredients: Gather and prepare all ingredients as listed.
- Combine Ingredients: In a large pot, combine all ingredients and cover with cold water.
- Cook: Bring to a boil and simmer for 45 minutes, skimming off impurities.
- Strain: Strain the stock through a fine sieve or muslin cloth to remove solids.
