Fish stock

A recipe from France: The Cookbook
Share
 

Preparation: 10 minutes

Cooking: 20–25 minutes

Makes: 500 ml (18 fl oz)

Ingredients:

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

Method:

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.


You May Also Like


Article



ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more