Fish stock

A recipe from France: The Cookbook

Preparation: 10 minutes

Cooking: 20–25 minutes

Makes: 500 ml (18 fl oz)


50 g (1¾oz) (312 tablespoons) butter

50 g (1¾oz) onion, sliced

500–600 g (1lb 2oz–1lb 5oz) bones and trimmings from fish such as sole, whiting or brill

200 ml (7fl oz) (generous ¾ cup) dry white wine

2 teaspoons lemon juice

4 parsley stalks Salt


Melt the butter in a large pan and cook the onion and fish bones and trimmings gently for about 8 minutes, or until the onion has softened.

Add the wine and just enough water to cover. Add the lemon juice and parsley stalks and season lightly with salt.

Cover and cook gently for 20–25 minutes.

Strain and leave to cool, then store in the refrigerator.

The stock can be used for sauces or fish soups.