Fish Stock

1. 1

   Place onion in a bowl and cover with boiling water. Let stand for 3 mins then drain. Rinse under cold running water until cool then drain and set aside.

2. 2

   Melt butter in a large stockpot over medium heat. Add onion, fennel, parsley, bay leaf and peppercorns. Cook for 2-3 mins. Add fish bones then cover with a cartouche (parchment paper lid) and lid. Cook for 4-5 mins.

3. 3

   Add wine and simmer for 2 mins. Cover with cold water and bring slowly back to a simmer. Skim off any scum that rises to the surface. Simmer for 20 mins.

4. 4

   Skim then strain stock through a cheesecloth-lined strainer into a clean container. Chill until cold. Skim off layer of fat and pour into sealable containers.

No additional tips available.