Fish Stock

Fish Stock Recipe:

Fish Stock

1 large onion, sliced
1 leek, sliced
2 celery sticks, sliced
50 gr. (2oz) unsalted butter
a few fresh parsley stalks
1 bay leaf
6 black peppercorns
900 gr. (2lb) turbot or sole bones, washed
300 ml. (10 fl oz) dry white wine
2.25 liters (4 pints) water

Saute the vegetables in the butter without coloring.
Add the parsley stalks, bay leaf and peppercorns. Chop
the fish bones, making sure there are no blood clots
left on them. Add them to the vegetables and continue
to cook for a few minutes. Add the wine and boil to
reduce until almost dry. Add the water and bring to a
simmer. Allow to simmer for 20 minutes, then strain
through a sieve. The stock is now ready to use.

Contributed by Terry Mitchell