Recipe- Fish Stock
Ingredients
Fish Bones (No salmon bones) 4000 grams
Brown Onion- Cut into 10mm sections 400 grams
Fennel- Cut into 10mm sections 400 grams
Garlic- Peeled and Smashed 50 grams
White Wine 500 ml
Lemon- Cut into 4 100 grams
Parsley Stalk 50 grams
White Peppercorns 5 grams
Water 7000 ml
Bay Leaves 2 grams
Olive Oil 50 ml
Method
Cut the fish bones into 100 ml sections; ensure that all the impurities have been removed.
Heat olive oil in a suitable size sauce pan, add the prepared vegetables, sauté without color, add the fish bones, parsley stalk, and lemon. Pour in the white wine and place a lid on the sauce pan. Allow to fume on a low heat, remove the lid and add the water.
Bring to the boil, reduce heat, skim and allow to simmer. Add the remaining ingredients. Leave to simmer for 20 minutes. Skim frequently. Starin and use as required.
About the Author
Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the Pro Chef 360 platform. Since the initial humble beginnings Chef Matthew has been dedicated to creating this very network. Chef Matthew has been in the culinary field for a mere 21 years. He has worked in numerous locations including; Australia, Austria, England, Malaysia, China and St Lucia. Matthew’s first steps in the field of article writing began at the tender age of nineteen; whereby he contributed a weekly story for a local newspaper in coastal New South Wales, Australia.
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the Pro Chef 360 platform.