4kg Fish Bones
200g Butter (100g for mirepoix, 100g for fish)
400g Onion
200g Leek (the white)
200g Celery
200g Fennel
3g Fresh Thyme
20 White peppercorns
750ml White Wine (boiled 3 mins.)
300g Button Mushrooms (firm white)
2.5 L Water – Cold
Fish Stock recipe method
- Sweat mirepoix in 100g butter until soft without any colour, in a stainless steel pan.
- Bring white wine to boil quickly to remove all alcohol.
- Sweat bones in stainless steel pan in 100g butter for 2 mins. (no colouring).
- Add all the ingredients into stock pot.
- Add cold water and bring to the boil.
- Simmer, skim, for 10 mins.
- Pass, cool down quickly.
Used in Mussel & Saffron soup
Original recipe from a 2 Michelin star kitchen