Fish stock is a sauce base that is used to prepare many sauces accompanying fish or soups (see recipe: the bouillabaisse)
Peel 2 large onions, 2 shallots and 2 large carrots and chop them up finely. Smash up the fish bones, place them in a big pan with the chopped vegetables, add the bouquet garni and half a lemon. Pour in a big glass of white wine and 1 litre of water. Add a pinch of coarse salt and pepper. Bring to the boil, then reduce the heat and let the fumet reduce, uncovered, for one hour. Strain into a container.
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