Fish Stock
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Brian Mark Hansen
Winner of Bocuse d'Or 2023
Possibly the world's best fish stock – at least if you ask Brian Mark himself. In this recipe, he shows you how to make a classic, clear, and flavorful fish stock from scratch. It's a solid foundational recipe that elevates your sauces, soups, and fish dishes to a new level. Perfect as a base for everything from bisque to bouillabaisse and other elegant dishes.
Servings
: 1
portion
Ingredients
1
kg
fish bones (Cod Head-Turbot)
1
l
white wine
200
g
leeks
100
g
fennel
150
g
parsley roots
150
g
shallots
100
g
mushrooms
50
g
parsley stems
5
g
coriander seeds
water
Avoid screen shutting off
Instructions
Step 1/7
Fillet the fish so you have the fish bones. Then blanch the bones to release the blood.
Step 2/7
Prepare the vegetables by peeling the parsley roots, removing the skin from the onions, and cleaning the leeks – use only the white part of the leeks.
Step 3/7
Cut vegetables into thin slices – use only the white part of the leeks.
Step 4/7
Place all vegetables, fish bones, and coriander seeds in a pot, and pour cold water over so everything is covered. Add white wine as well.
Step 5/7
Bring the stock to a boil, and let it simmer for 20 minutes. When it begins to boil, reduce the heat slightly so you can continuously skim and keep the stock clear.
Step 6/7
Let the stock steep for another 20 minutes with the herb stems, and then strain.
Step 7/7
Reduce the stock to approximately 50%, depending on what you plan to use it for.
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Brian Mark Hansen is considered one of Denmark's most talented chefs. In 2023 he won the world's most prestigious culinary competition, 'Bocuse d'Or', also known as the unofficial world championship of the profession.
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