Recipe #4440
Fish Stock with Fish Head and Bones
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h |
4 cups (1 litre)
servings
servings
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) sunflower oil*
- 1/2 onion
- 1 celery stalk, diced
- 1/2 leek, diced
- 1 fish head and bones
- 1/2 cup (125 mL) white wine
- 4 cups (1 L) water
- 1 bay leaf
- 1 pinch of thyme
- 4 sprigs of parsley
- Salt and pepper to taste
Preparation
In an 8-cup (2 L) casserole, melt butter and oil over medium heat.
Add vegetables, cover and let sweat from 5 to 10 minutes, stir from time to time.
Add fish head and bones (previously rinsed) and white wine.
Add water and spices and bring to a boil. Cook uncovered over low heat 40 to 45 minutes.
Pour fish stock into a colander covered with a clean cloth or absorbent paper. This removes impurities from the stock.
Suggestion
Fish stock is ideal as a base for soups, sauces, fish veloutés and steam cooking.You can freeze the stock in individual portions.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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