FISH STOCK

FISH STOCK
by

Ingredients

  • Olivani olive oil
  • 1 onion, finely sliced
  • 1 tsp Gregg’s crushed garlic
  • 2 sticks celery, finely sliced
  • 1 leek, finely sliced
  • 1 carrot, finely sliced
  • 1 fennel bulb, finely sliced
  • 1?2 cup Matua chardonnay
  • 1kg white fish bones, cleaned of blood and viscera
  • 1.1 litres cold water
  • Peel of 1 lemon
  • 6-8 Gregg’s whole peppercorns
  • 1?2 tsp Gregg’s fennel seeds
  • A few sprigs of fresh thyme

Veloute:

  • 40 grams Edmonds plain flour
  • 40 grams Tararua butter
  • Fish fumet/reduced fish stock
  • 200ml Tararua cream

Soup:

  • 1 large potato, diced
  • 20 grams/Handful of baby spinach
  • Gregg’s freshly ground salt and pepper
  • 350 grams Hooked on Seafood mussels
  • 500 grams Hooked on Seafood clams
  • 200 grams selection of Hooked on Seafood fish, cut into bite sized pieces.
  • Flat leaf parsley

The Social Cooking Way

Sweat vegetables in a thin layer of oil over a low heat until soft, 10-20mins. Add wine and boil until it has almost disappeared. Add fish bones and cold water and bring to a simmer, don’t boil. Simmer for 20 minutes, skimming frequently. Remove from the heat and add lemon peel, peppercorns, thyme and fennel seeds. Set aside for 10-20 mins. Strain through a fine sieve into a large pan and simmer until reduced by at least a third, or until desired flavour is reached. Keep warm.

Melt butter over a low heat. Add flour and stir to mix, cook for a few minutes to remove raw flour flavour. Add hot stock, a ladle at a time, stirring constantly. Once most of the stock has been incorporated, whisk well to make sure there are no lumps. Simmer for 15-20 mins until thickened, stirring regularly. Meanwhile cook potatoes in a separate pot. Add cream to sauce and simmer until thickened, 5-10mins. Season to taste.

Add shellfish and potatoes to sauce and simmer until shellfish have opened and fish is cooked. Serve with crusty French bread, topped with parsley.


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