Fish Stock from Fish Bones

Ingredients

• 1.2 kg fish bones best from lean whitefish (without gills)
• 2 Tomatoes
• 2 stalks celery
• 1 bulb fennel
• 3 shallots
• 1 clove garlic
• 5 stems lemongrass
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 pinch saffron strands
• 1 tsp peppercorns
• 1 tsp juniper berries
• 2 fresh bay leaves
• 0.5 l dry white wine
• 1 splash Noilly Prat
• Salt

Instructions

1. 1.

   Step 1

2. 2.

   Crush the fish bones first, cutting them smaller with scissors if needed.

3. 3.

   Step 2

4. 4.

   Soak in a bowl of cold water for about 2 hours, changing the water occasionally until it stays clear.

5. 5.

   Step 3

6. 6.

   Meanwhile wash the vegetables. Halve the tomatoes and cut into wedges. If necessary remove fibers from celery and chop into pieces. Halve the fennel, discard the hard core and cut into coarse chunks. Peel the shallots and garlic; quarter the shallots. Cut lemongrass into large pieces.

7. 7.

   Step 4

8. 8.

   Drain the bones in a sieve and let them drip dry. Heat oil in a large pot and sauté the bones until they turn colorless. Add lemongrass, fennel seeds, saffron, peppercorns, juniper berries, and bay leaves.

9. 9.

   Step 5

10. 10.

    Pour in white wine, Noilly Prat, and about 1.75 ml water. Place on the stove and heat.

11. 11.

    Step 6

12. 12.

    Add the vegetables to the broth and simmer for about 20 minutes.

13. 13.

    Step 7

14. 14.

    Skim off the foam with a ladle. Let it continue to draw at low temperature for another ~10 minutes.

15. 15.

    Step 8

16. 16.

    Remove the finished fish stock from the stove. Hang a sieve over a large bowl, line with a cheesecloth, pour the stock through, and strain. Let it drip well and season with salt.