Recipe courtesy of Cheryl Smith
Quick Fish Stock
- Level: Easy
- Yield: 1 to 1/2 cups
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
2 tablespoons olive oil
2 shallots, roughly chopped
1 head garlic, cut in half
1/2 cup fennel stalks, roughly chopped
4 black peppercorns
1 carrot, roughly chopped
Fish bones from 1 or 2 fish, roughly chopped
1/2 cup white wine
2 1/2 cups water
Directions
- Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bone and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate.