Fish stock

Ingredients

• 1.2 kg Sole fish heads and bones
• 900 ml Water
• 1 tbsp Butter
• 1/2 tsp Fennel seeds
• 3 pcs Black peppercorns
• 1 pcs Bay leaf
• 1 pcs Onion, quartered
• 1 pcs Leek, chopped, white and light-green part only
• 1 pcs Carrot, peeled and cut into thirds
• 1 pcs Celery stick, cut into thirds
• 3 sprig Thyme, fresh
• 1 sprig Parsley, fresh
• 2 sprig Garlic, whole

Method

1. Wash the bones and fish head then place aside.
2. Make a bouquet garni by placing bay leaves, parsley, thyme, cloves, fennel seeds, and peppercorns in a 20-cm piece of cheesecloth.
3. Form a bundle, then tie with kitchen twine; set aside.
4. Melt butter in a stockpot over medium heat; add cut leek, onion, and celery.
5. Cook until vegetables are tender, 8 to 10 minutes.
6. Increase heat to medium high, then add fish heads and bones.
7. Cook, stirring, 5 minutes.
8. Add bouquet garni and water, covering the bones.
9. Bring liquid to a boil and reduce heat to low.
10. Simmer for 25 minutes, skimming any scum that rises to the surface.
11. Turn off the heat, and let sit for 10 minutes.
12. Strain the stock through a fine sieve set over a large bowl.
13. Place aside to cool.
14. Serve after.