Prepare Fish Stock

Ingredients

• 1.2 kg fish bones best of lean whitefish (without gills)
• 2 carrots
• 0.5 celery root (ca. 250 g)
• 1 leek stalk
• 2 onions
• 1 Garlic clove
• 0.5 l dry white wine
• 1 tsp fennel seeds
• 1 tsp peppercorns
• 2 fresh bay leaves
• 4 sprigs parsley (also without leaflets)
• 2 sprigs tarragon
• Salt

Instructions

1. 1.

   First crush the fish bones. In a bowl with cold water soak for about 2 hours, changing the water occasionally until it stays clear.

2. 2.

   Meanwhile clean, wash or peel the soup vegetables and cut into pieces.

3. 3.

   For the stock add white wine and about 1.75 l water to a sufficiently large pot. Bring to a boil and add the prepared vegetables as well as fennel, pepper and bay leaves. Simmer for about 15 minutes.

4. 4.

   Then strain the bones in a sieve, let them drain and add them to the stock. Let it simmer for another ~20 minutes and after about 10 minutes add garlic cloves and herbs.

5. 5.

   Carefully skim off the foam that forms.

6. 6.

   Finally strain the stock through a cloth-lined sieve. Let it drain well and season with some salt.