Fish Stock with Fish Head and Bones

Fish Stock with Fish Head and Bones
  • 4 cups
  • 0:15 Preparation
  • 0:45 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    sunflower oil

  • 1/2

    onion

  • 1

    stalk celery, 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 thyme

  • 4

    sprigs 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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007