Fish Stock

Ingredients

• 500 g mixed fish bones for stock (e.g., from cod, plaice, ling, sole, black bream)
• 50 g onions (1 onion)
• 200 g celery stalks (3 stalks)
• 250 g leeks (1 stalk)
• 1 small organic lemon
• Salt
• 0.5 tsp white peppercorns
• 2 Bay leaves

Instructions

1. 1.

   Coarsely chop the bones with kitchen scissors, place them in a sieve and rinse well under running water. Then drain.

2. 2.

   Peel the onion and roughly cut it into pieces. Clean the celery stalks and leeks, trimming off the dark green parts of the leek for another use. Rinse the leek thoroughly under running water and roughly cube the vegetables.

3. 3.

   Wash the lemon hot, then peel three thin strips with a vegetable peeler so that no white layer remains. (Use the rest of the lemon elsewhere.)

4. 4.

   Add the bones, onion, celery, and leeks to 1.5 l of water in a large pot. Add the fish bones, lemon zest, ½ tsp salt, peppercorns, and bay leaves.

5. 5.

   Bring everything slowly to a boil over medium heat. Once the stock boils, turn off the heat completely or set gas burners to the lowest setting and place the lid half‑open.

6. 6.

   Let it simmer on the turned‑off burner for 20 minutes (on gas burners at the lowest level). Occasionally skim off the rising foam with a skimmer spoon.

7. 7.

   After the cooking time ends, strain the stock through a fine sieve into a second pot or bowl. Lightly salt and use as desired according to your recipe.