In this video, I'm going to show you how to make the Fish stock. The ingredients we go our some nice finely chopped fish bones, fish ocean white fish and flat fish tend to a particularly well for stocks because they've got a high gelatine content, make sure they're well rinsed, you can use the head in there just make sure the eyes and the gills are removed they are lights and finely chopped, we've got some white mirepoix which is consists of leak onions, celery, fennel, garlic, white peppercorns, coriander sees, sliced lemon, parsley stalks.
The first step is a touch of olive oil in a pan and we're going to gently sweat off our mirepoix, I’m going to place a clove of garlic in there just gently crushed, the important thing is we don't want any colour whatsoever because obviously for what we’re making we want the stuff to be nice and white could probably make him worse off to be nice and white into their go little pinch of coriander seeds and a few white peppercorns and just gently let that spread down for just a couple minutes are releasing some of the flavours out of those vegetables, into the pan and place the fish bones and we cover it with a lid and we just let the bones start to sweat just a minute, so once you can see the flesh on the bone start to set we had add a small slug of wine, white wine nice, nice dry white wine not too much and we're just going to let this reduce by half, okay the reason we're reducing the wine before adding the water is to remove some of the harshest in the acidity, once it’s reduced roughly by about half, we’ve got cold water we're just going to barely, barely cover the bones you don't have too much because what we're looking for is a nice, fresh, good strength stock so that bones are barely covered and we're going to bring this back up to a simmer, skin it and we're going to simmer it for exactly 20 minutes.
Now the stock is coming up to a simmer, we’re going to reduce the temperature, we just want to skim off the impurities and that's what's going to give us a nice clear stock, that's it we're going to put a timer on for 20 minutes and then give it the occasional skin and after 20 minutes we'll take it off the heat will add the parsley and lemon to it give another 10 minutes off the heat with the aromatics in it and pass it, so our 20 minutes up I’m going to give the fish one last skin, so if you notice it hasn’t reduced much in volume because it's been a very gentle simmer, at this stage I'm going to turn off the heat, add some sliced lemon and some fresh parsley stalks and we're going to leave that for a further 10 minutes to infuse that we're going to pass it through our double muslin, ok so that's another 10 minutes now so the stock is cooked in total for about 30 minutes, I’m going to pass this through a fine conical onto a muslin cloth and they will allow that stock to cool into a container and then in the fridge and that’s our finished Fish stock.
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