Episode 9: Fish Stock

FISH STOCK

1 pound bones and trimmings of any white fish such as sole, flounder, or snapper
¼ cup olive oil
1 onion, coarsely chopped
4 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1 bouquet garni
4 cups cold water
1/2 cup dry white wine

Heat the olive oil in a large soup pot over a medium high heat Add the fish bones and mire poix (that’s the celery, carrots and onion) and cook for about 10 minutes or until the veggies begin to soften and the fish bones become opaque

Add the cold water, bouquet garni and wine and bring to a boil, skimming froth. Simmer stock for about 45 minutes or until the liquid has reduced by a third.

Pour through a fine sieve lined with cheesecloth into a heat proof bowl.

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