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Title: Fish Stock
Categories: Stocks
Yield: 5 Pints

1 lg Onion; sliced
1 Leek; sliced
2 Celery ribs; sliced
2 oz Unsalted butter; (50 g)
Fresh parsley stalks; (a
-few)
1 Bay leaf
6 Black peppercorns
2 lb Turbot or sole bones; (900
-g); washed
1 1/4 c Dry white wine; (300 ml)
4 pt Water; (2.25 L)

Sweat the sliced vegetables in the butter without coloring.

Add the parsley stalks, bay leaf and peppercorns.

Chop the fish bones, making sure there are no blood clots left on
them.

Add to the vegetables and continue to cook for a few minutes.

Add the wine and boil to reduce until almost dry.

Add the water and bring to a simmer. Allow to simmer for 20 minutes,
then drain through a sieve.

The stock is now ready to use, or to store for a few days in the
fridge.

Tips:

* Turbot and sole bones produce the best stock, giving a good, full
taste and clear jelly-like finish.
* Use the stock for poaching fish and for making fish soups and
sauces.

Recipe by Gary Rhodes

Recipe FROM: Rhodes Around Britain by Gary Rhodes, London, BBC Books,
1994

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