Fish Stock
Clarified stock simmered from fish bones and aromatic vegetables, used as a cooking liquid or sauce base for fish dishes.
Ingredients
fish bones (flat fish bones such as flounder or sea bream)
1 kg
white wine
100~250 ml
bouquet garni
1
butter
60 g
water
1.5 l
onion (mirepoix, sliced)
60 g
celery (mirepoix, sliced)
1
leek green part (mirepoix, sliced)
1
shallot (mirepoix, sliced)
50 g
mushroom (mirepoix, sliced)
50 g
Instructions
1
Cleaning fish bones
Rinse the fish bones under running water for at least 6 hours to remove the blood; alternatively, soak them in water and refrigerate.
2
Sautéing vegetables
Wash the mirepoix vegetables and slice them thinly. Sauté in butter until softened, taking care not to let them brown.
3
Sautéing fish bones
Add the fish bones from step 1 to the vegetables from step 2 and sauté for about 5 minutes to evaporate the moisture.
4
Adding white wine
Pour the white wine into the mixture from step 3 and bring to a boil to remove the alcohol and acidity.
5
Adding water and bringing to a boil
Pour in enough water to cover the ingredients, add the bouquet garni, and bring to a boil.
6
Skimming and simmering
Skim off the foam generously. To keep the broth clear and prevent the fish from breaking up, reduce to low heat as soon as the surface barely trembles and simmer for about 20 minutes (do not simmer for longer than 20 minutes, or the fish bone flavor will become overpowering).
7
Resting and settling
Let stand briefly to allow the impurities to settle to the bottom.
8
Straining
Using a spoon, slowly ladle the fish broth from the top and pour it through two strainers lined with a damp cloth (or cheesecloth). Do not press; allow it to drip through naturally.
9
Finishing
Once strained, the fish stock will be very clear and can be used like any other white stock to make velouté or fish-based sauces.
