Add the wine.īring back to ‘a lazy bubble’, where a few bubbles break the surface every few seconds.
Bring the pot to a very slow simmer.Īdd the fish bones and pressing a little to see how much space they really take up, make sure they are covered by about 2-3cm ONLY of water. Place all the ingredients, except the fish bones, together into a large pot. ½ cup dry white wine (optional, but the acidity of the wine helps in fish sauces) Makes about 1.2 litres IngredientĪ little celery, if desired (some argue against its sweetness)Ģ litres water – just enough to cover the vegetables and then the bones – do not use too muchġkg fish bones and heads – bones, heads and skins of 4 whiting will do. If the fishmonger suggests one large fish head, make sure that you wash it well to reduce the blood content around the gills. This fish stock may be made with fish bones and fish heads, cut into 6 cm pieces. Good stock is the key to making sensational sauces that enliven your dishes and is the basis for all good soups, braises and stews. The best stock is full of flavour, colour, body and aroma. To be a good cook you need to master the fundamentals of cookery and stock-making is one of those.
Sometimes, I pour the strained stock back into the stock-pot and reduce it to save on my space in the freezer. At the end of the cooking process, the fish stock is strained, cooled and poured into my freezer containers.
The reason for this is that I use the fish stock as a base for the crab stock. Today, in my Cook at Home with Tonya cooking class videos, I made this fish stock at the same time as the crab crustacea stock.