Fish Stock

Name: Fish Stock
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 LITERS
Cuisine: Česká kuchyně
Ingredients: White fish – after deboning, we need 1.5 kg of trimmings and heads; 150 g white part of leek; 100 g celery stalk; 100 g peeled parsley root; 60 g peeled onion; 60 g mushrooms; 50 g cleaned fennel; 30 g butter; 150 ml dry white wine; 5 whole black peppercorns; salt

2 LITERS

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

White fish – after deboning, we need 1.5 kg of trimmings and heads
150 g white part of leek
100 g celery stalk
100 g peeled parsley root
60 g peeled onion
60 g mushrooms
50 g cleaned fennel
30 g butter
150 ml dry white wine
5 whole black peppercorns
salt

INSTRUCTIONS

1
Debone the fish, cut the trimmings into smaller pieces. Place them in a bowl along with the heads and rinse thoroughly to remove any small impurities.
2
Cut celery, parsley, fennel, leek, and onion into 1 cm cubes. Halve the mushrooms.
3
In a pot over medium heat, melt the butter. Add parsley, leek, onion, and celery and sauté for 2 minutes, stirring constantly. Add fennel and sauté for another minute. Add mushrooms, salt, and wine, and reduce to 1/3 of its volume.
4
Add the fish bones and pour in cold water until everything is submerged. Bring to a boil, immediately reduce heat to minimum, and skim off any foam from the surface with a ladle. Then add peppercorns and simmer uncovered over the lowest possible heat for 40 minutes. Afterwards, strain into a clean pot through a fine sieve and reduce over medium heat to a volume of 2 l.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef