Fish stock

Ingredients

1kg fish bones (white-fleshed) and prawn shells
30g butter
1 large onion, finely chopped
fennel trimmings
1 cup dry white wine
1 bay leaf
6 stalks flat-leaf parsley
10 black peppercorns

1. Rinse fish bones and prawn shells.
2. Heat butter in a large saucepan over medium heat.
3. Add onion and fennel and cook, stirring occasionally, for 8 minutes or until soft.
4. Add fish bones and prawn shells, and stir until bones whiten.
5. Add wine and 8 cups of water to the pan and bring to a simmer.
6. Reduce heat to low–medium and simmer gently for 20 minutes (don’t boil or your stock will be cloudy).
7. Strain through a fine sieve.
8. If you are not going to be using the stock within the hour, chill it as quickly as possible.
9. Cover the stock after it has completely cooled and keep refrigerated.

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9 hours ago

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