Recipe- Fish Stock

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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.

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