Fish stock is the cooking liquid from fish bones. Common mistake: boiling hard. At 212°F the starch clouds everything and flavor vanishes. Here we keep it at a gentle simmer, 20 minutes max.

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Ingredients

for X servings:

  1. Each cook has a slightly personal recipe but the basics remain the same.
  2. 500 to 21 oz (600 g) of sole bones (or turbot, brill etc) placed in a container. Let cold water run slowly over it for 10 minutes (blanch).
  3. 2 medium carrots peeled and sliced
  4. 1 large onion peeled and sliced
  5. 2 shallots peeled and sliced
  6. 2.1 oz (60 g) of fine butter
  7. 3.5 oz (100 g) of cleaned and sliced button mushroom stems
  8. 1 sprig of thyme, 1 bay leaf and a few sprigs of flat parsley.