Ingredients
Method
1.Place onion into a bowl and pour over enough boiling water to cover. Stand for 3 minutes and drain. Refresh with cold water and set aside.
2.Wash fish bones thoroughly, removing any organs and blood line. Cut bones into small pieces. Melt butter in base of a stock pot over medium heat.
3.Add onions, fennel, parsley, bay leaf and peppercorns and cook for a few minutes. Add fish bones, cover with a cartouche and lid, cook 4-5 minutes.
4.Pour in wine and simmer, 2 minutes. Cover with cold water and bring slowly to a simmer. Skim off scum and simmer, 20 minutes.
5.Skim and strain through a muslin lined strainer into a clean container. Cool quickly by dividing stock into smaller containers and refrigerate.
6.Store in refrigerator until cold.
7.Skim off layer of fat and pour into sealable containers. Label and date stock and freeze for up to 6 months.
A cartouche is a circle of baking paper cut to the size of the pan you’re using, with a hole cut from the middle to allow steam to escape.
Note
