How to Make a Fish Stock - Fish Stock Recipe

Add olive oil to a pot and heat it.

Chop the mirepoix small and add it to the warm oil.

Sweat the vegetables on low heat for about 8 minutes without browning them.

Wash the fish bones thoroughly to remove any blood or ice residues.

Add the fish bones to the pot and sweat them for about 5 minutes, stirring occasionally.

Add white wine (or the same amount of water) to the pot and simmer for another 5 minutes, stirring occasionally.

Cover the fish bones with cold water, ensuring they are fully submerged.

Increase the heat to high to bring the stock to a rapid boil.

Once boiling, reduce the heat to low and let it simmer for 30 minutes, skimming regularly.

After 15 minutes of simmering, add the bouquet garni.

After 30 minutes, turn off the heat and let the stock infuse off the heat for about 10 minutes before straining.

Strain the stock through a thin mesh or cheesecloth to clarify it.

Cool down the stock rapidly and store it.

Equipment Needed

Spice Level:

Dietary