Fish Stock – Professional Recipe

Ingredients (for approximately 1 liter of stock):

• 600 g of bones and trimmings from lean fish
  (sole, turbot, barb, swordfish, John Dory, cod, etc.)

• 40 g of butter

• 50 g of carrots (optional)

• 30 g of shallots

• 80 g of onions

• Mushroom trimmings and stems

• 1 bouquet garni (thyme, bay leaf, parsley, celery)

• 1 liter of cold water

• 10 cl of white or red wine, depending on use

• A splash of Noilly Prat

• No salt

Preparation:

1. Crack and degorge the trimmings and bones:
   Clean thoroughly the blood clots, gills, eyes, and heads.

2. Finely chop the onions and shallots.

3. Cut the carrots into paysanne, if used.

4. Sweat the aromatic vegetables (onions, shallots, carrots) in the butter without browning.

5. Add the well-drained bones and sweat for a few minutes with the vegetables.

6. Cover with water to the level of the bones, add the wine and Noilly Prat.

7. Add the bouquet garni and mushroom trimmings.

8. Bring the stock to a boil, then let it simmer gently for 20 to 25 minutes.

9. Skim frequently during cooking to remove impurities.

10. Salt very lightly at the end of cooking.

11. Add the peppercorns at the end of cooking.