Basic Fish Stock
|Fish heads||1 Pound (Bones And Trimmings)|
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Water||3 Cup (48 tbs)|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Chicken bouillon cube||1|
1 Wash the fish heads and trimmings well.
2 Heat the butter and oil in a large pan and add the sliced carrot and onion.
Cover and cook gently for 5 minutes. Add the fish trimmings to the vegetables in the pan. Cook for 5 minutes.
4 Pour in the water and wine and add the bouquet garni. Season. Cook for 15 minutes.
5 Crumble in the bouillon cube and simmer for 5 minutes.
6 Strain through clean cheesecloth or a fine strainer, cover and cool.
Refrigerate until required.