Ingredients
- 3 pounds fish trimmings, bones, skin, head ,etc.
- 1 large onion sliced
- 1 medium carrot sliced
- 1 stalk of celery , with leaves, sliced
- 1 leek, white part only, cleaned and sliced
- 10 black pepper corns
- 2 teaspoon white wine vinegar
- 1 cup dry white wine
- Water
- Salt to taste
How to Make
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Step 1: Combine the fish trimmings and all other ingredients in a large saucepan and cover with water. Bring to a boil; skim off any discoloured froth that comes to the top.
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Step 2: Lower the heat and simmer covered for 30 minutes; do not over boil the fish bones as this will create a gluey stock.
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Step 3: Strain the stock through a cheesecloth lined strainer; return the stock to the pot and simmer a further 15 to 30 minutes, reducing it to the desired consistancy; add salt to taste.
We hope you enjoy this recipe!
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