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Mediterranean · Soup
Fish Stock
A light, clean stock built on gently sweated vegetables, white fish bones and herbs, simmered slowly and skimmed. A base for chowders, risotto and seafood sauces.
- YieldMakes about 1.4 litres
- Hands-on25 min
- Total5 h 42 min
- Difficulty
Ingredients
- 60 mlextra-virgin olive oil
- 1leek, trimmed, rinsed and chopped
- 1large yellow onion, unpeeled, root cleaned, chopped
- 2large carrots, peeled and chopped
- 1 stalkcelery, chopped
- 340 gwhitefish bodies
- 4 sprigsfresh parsley
- 3 sprigsfresh thyme
- 2 leavesbay leaves
- 1 tspblack peppercorns
- 1.9 Lwater
- to tastesalt
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