Fish Stock

Yield:     50 Liters

Ingredients:

40           Kg           Fish bones, cut into 3-inch lengths

50           Liter       Cold water

4              Kg           White Mirepoix, 2 kg onions peeled, 1,5 kg leek, white part, 1 kg celery stalk including leaves

100         g              Garlic cloves

600         g              Mushrooms, trimmings

10           pcs         Bay leaf, dry

15           pcs         Whole cloves

450         g              Butter

Salt, to taste

Method of Preparation:

• Cut fish bones into 3-inch lengths and wash in cold water.
• Melt butter (without color) in a stockpot or tilting pan over a medium-heat.
• When butter has melted, add the onion, garlic, leek, celery stalk (including leaves) parsley stems and mushrooms to the pot.
• Sauté the vegetables for few minutes, without color.
• Add washed fish bones.
• Add cold water, white crushed peppercorn, cloves and whole bay leaves.
• Bring the stock to a simmer over moderately low heat.
• Remove scum frequently as it accumulates.
• Simmer slowly for 30 minutes at maximum.
• Season to taste (salt).

·         Skim, strain the fish stock through several layers of moistened cheesecloth, cool and store properly.