Fish Stock - Basic Recipe

Instructions

Place butter in a heavy-bottomed stock or sauce pot.
Add mirepoix to butter and sweat over medium-low heat until the vegetables soften and the onions start to become translucent. Do not brown.
Pour in white wine, and mix well with the mirepoix, bringing the wine to a low simmer.
Place fish bones and scraps into stockpot on top of mirepoix; this will prevent the bones from scorching and giving your stock on “off” flavor.
Cover with cold water.
Add Sachet and bring stock to a gentle simmer.
Simmer, uncovered, over low heat, for 45 minutes.
Strain through a fine mesh strainer (discarding bones, mirepoix, and sachet), leaving you with a freshly made fish stock.

Notes

Basic Fish Stock ratio: 10(bones) x 1(mirepoix) x 1(white wine) + herbs and spices to taste.

Note: Due to the subtle flavor of fish stock, some chefs prefer to use sliced leeks instead of celery in their mirepoix. Celery sometimes tends to be a little bitter and can overpower the flavors of your stock. If you decide to use leeks instead of celery, use the lower white portion and a little bit of the light green. Discard the top, dark green portion. Make sure you slice the leeks lengthwise and rinse thoroughly before adding to your fish stock.

Note On Fish Bones

When making fish stock, use bones and fish scraps from white fish with a low fat content. Classic examples of white fish used for fish stock are Whiting and Sole. Stay away from Salmon, Tuna and Mackerel. Their flesh and bones contain too much fat to make a nice clear fish stock.

Further Info:

Source: jacob burton
Prep time: 20 minutes	Cooking time: 1 hour	Total time: 1 1⁄3 hours