fish stock recipe

ingredients :

50 g margarine or butter

200 g onions

2 kg white fish bones (preferably sole, whiting, or turbot)

Juice of ½ lemon

6 peppercorns                  

1 bay leaf

Parsley stalks

5 litres water

·         STEP

1.         Melt the margarine or butter in a thick-bottomed pan.

2.         Add the sliced onions, the well-washed fish bones and remainder of the ingredients except the water.

3.         Cover with greaseproof paper and a lid and sweat (cook gently without coloring) for 5 min. Add the water, bring to the boil, skim and simmer for 20 minutes the strain.