Fumet de Poisson (Fish Stock) from Keep it Simple by Alastair Little
Unlike meat-based stocks, fish stock is never simmered for more than half an hour, otherwise the fish bones break down and make the stock bitter. The ingredients are never expensive, but should be ...
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Cooking tools:
- Stockpot
- Stove
Ingredients
- ½ bottle (375ml/13fl oz) of dry white wine
- 1.5kg 3½lb fish trimmings and bones
- 6 peppercorns
- juice of ½ lemon
- 55 g/2oz mushroom stalks
- 10 parsley stalks
- 1 onion
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