Recipe: Fish Stock

1 In a large saucepan melt your butter then add carrots, onion, shallots, mushroom stems, slowly covered for 10 minutes without any browning.

2 Then add the crushed bones and sweat for 5 minutes.

3 Add 5 liters (5.25 qt) of cold water, then bring to a boil, add the thyme, bay leaf and flat parsley.

Cook for 20 minutes.

4 Using a small ladle, skim constantly, then strain through a fine sieve pressing gently.

There you have your base, as you may have noticed it is not salted to allow you to use it by reducing your sauces.

One more thing, when this stock is cold fill ice cube trays and straight to the freezer, so you will have this base whenever you want it.