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Fish stock

Michael Moore
Fish stock

Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Egg free, Gluten free, Kid friendly, Lactose free, Low Carb
Favourite flavours: Seafood

INGREDIENTS

1 onion, thickly sliced
40g butter
½ fennel bulb, sliced
3 parsley stalks
1 bay leaf
4 white or black peppercorns
2 kg fish bones from white fish only
½ cup white wine
4.4 litres water
METHOD

Place onion into a bowl and pour over enough boiling water to cover; stand 3 minutes and drain. Refresh with cold water and set aside.

Wash fish bones thoroughly, removing any organs and blood line. Cut bones into small pieces. Melt butter in the base of a stock pot over medium heat.

Add onions, fennel, parsley, bay leaf and peppercorns and cook for a few minutes. Add fish bones, cover with a cartouche and lid and cook for 4-5 minutes.

Pour in wine and simmer for 2 minutes. Cover with cold water and add bring slowly to the simmer. Skim off scum and simmer for 20 minutes.

Skim and strain through a muslin lined chinois into a clean container. Cool quickly by dividing stock into smaller container and refrigerate.

Store in refrigerator until cold.

Skim off layer of fat and pour into sealable containers. Label and date stock and freeze for up to 6 months

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