Fish Stock from Le Caprice by AA Gill and Mark Hix
Wash the bones in cold water. Put them into a pot with the rest of the ingredients, cover with cold water and bring to the boil, skim off any scum that forms and simmer for 20 minutes, skimming occ...
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Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Spoon
Ingredients
- parsley or parsley stalks
- ½ head celery, chopped
- ½ lemon
- 2 medium leeks, trimmed, washed and chopped
- 2 medium onions, peeled and chopped
- 5 g thyme
- 1 bay leaf
- 1 tsp fennel seeds
- 20 black peppercorns
- 2 kg white fish bones, sole, trout, brill, etc.
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