13/11/2020 0 Comments
3 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
1 fennel bulb, chopped
3 celery stalks, chopped
2 cups white wine
2 to 5 pounds of fish bones and heads
A handful of dried mushrooms (matsutake are the best)
2 to 4 bay leaves
1 star anise pod (optional)
1 to 2 teaspoons dried or fresh thyme
3 or 4 pieces of dried kombu kelp (optional)
Chopped fronds from the fennel bulb
Heat the olive oil in a large stockpot over medium-high heat
When oil is hot, add the chopped vegetable and cook, stirring often until soft but NOT browned
This should take approx 10 minutes
Add the white wine and all the remaining ingredients, plus enough water to cover everything by 1 inch or 2
Bring to a simmer, then drop the heat - it should not boil under any circumstances
Keep an eye on things to ensure that it doesn't. Simmer like this for 45 minutes to 1 hour, no more.
Turn the heat as low as it will go. .
Set a fine mesh strainer over a big bowl, then put a piece of paper towel or cheesecloth in the strainer
Ladle the stock through this set-up into the bowl.
When you get to the bottom, skip the dregs down there, as they will be filled with sediment.
Can be refrigerated for up to 1 week and frozen for up to 6 months.