This Fish Stock recipe is a preview from Chef Laurent Gras's IACP award-winning cookbook, "My Provence." Get step-by-step photos, videos, and tips from Chef Gras for this and over 50 other Provence-inspired recipes. Buy it today for just $4.99 or visit our Laurent Gras page to learn more.
This light but fragrant fish stock, or bouillon, is perfect for poaching fish, as in the Bourride recipe, but it can also be used in any recipe that calls for fish stock. Depending on what you intend to use it for, you can omit the orange zest, saffron, and/or thyme.
Yield: 2 quarts (2 l)
- 1 pound (500g) fish bones
- 3 tablespoons (40 ml) extra-virgin olive oil
- 1 large (200 g) white onion, peeled and thinly sliced
- 2 small (200 g) leeks, white part only, thinly sliced
- 1 small bulb (200 g) fennel, thinly sliced
- Sea salt
- 2 cups (500 ml) dry white wine
- 2 quarts (2 l) water
- Zest of 2 oranges
- Small pinch saffron threads
- 2 sprigs thyme
- Cayenne pepper
Rinse the fish bones under running water until the runoff is clear. Place the olive oil in a large stockpot and set over medium heat. Add the onion, leek, and fennel, and a pinch of salt. Cook the vegetables slowly, without coloring, 10 minutes, until they are tender and translucent. Add the wine. Cook the alcohol off for 5 minutes, and then add the water. Add the fish bones, orange zest, saffron, and thyme and bring to a boil. Using a small ladle, skim the surface of the bouillon to keep it clear, removing any foam or impurities that rise to the top. Simmer for 30 minutes. Season with salt and a pinch of cayenne, just enough to give a hint of heat. Strain the broth through a fine mesh strainer directly into a saucepan. Discard the solids.
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