Fish Stock – Basic Recipe

Heat butter or oil in a saucepan, add finely chopped, well-watered and drained fish carcasses and sauté. Add onions, root vegetables and some parsley or dill stalks. Deglaze with a dash of white wine, reduce briefly and deglaze with very cold water (preferably with ice cubes added). (Or wash fish sections well and immediately add cold water just covered). Add spices and some chopped garlic. Bring to a boil and simmer on low heat for no more than 30-40 minutes, skimming off foam repeatedly. Strain through a damp etamin or fine sieve and boil down to the desired concentration (flavor). Put in a cool place and salt only at further use.

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