Fish stock
Ingredients
3 kg Fish bones & heads
150 gr Champignons
100 gr Selery
100 gr Celeriac
100 gr Leek
200 gr Onion
200 ml White wine
4 cloves Garlic
2 gr Black peppercorns
3 gr Coriander seeds
4 sprigs Thyme
2 leaves Bayleaf
Preparation
Remove the intestines, eyes and gills from the fish and wash under running water until clear. Meanwhile, cut the vegetables into bite-sized pieces and wash well.
Then bring the bones to the boil with the white wine and remove any foam. Now add the vegetables and other seasonings and let it steep for 30 minutes. Sieve the stock and let it drain for 30 minutes so you don't waste anything. Bring it to the boil again so that the remaining fat floats to the top and you can remove it.
Reduce the stock by 1/4th.Then strain through a sieve lined with kitchen paper and freeze!
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