Ingredients
- Fish frames, one large or a few small (fresh or frozen)
- ¼ cup white wine
- ½ onion, chunky dice
- 1 carrot, peeled and diced
- 2 sticks of celery, chunky dice
- A few fennel fronds or ½ tsp fennel seeds
- 3 sprigs thyme
- 6 sprigs parsley
- 1 small garlic clove, cut in half
- 1 – 2 tsp flaky sea salt
- 4 peppercorns
- 1 lemon, cut in half
- 2 bay Leaves
Method
Place all ingredients into a large pot.
Cover the frames and other ingredients with cold water.
Place on a medium heat and bring to the boil, without a lid on.
Once stock is at a boil, reduce the heat and simmer for 20 minutes.
While simmering, you can if you want to, use a ladle to take the protein off the top.
Once it has simmered for 20 minutes, remove from the heat, leave to cool a little and strain the liquid through a fine sieve and into a vessel. Keep the lemon aside.
Once the stock has cooled more, squeeze juice from the lemon into the liquid and stir through. The stock is done.
Keep it in the fridge for a few days or pop it in the freezer to use at a later date.
Species used in this recipe
Snapper Mãori Name: Tāmure
Snapper belong to the Sparidae family of seabreams and snappers. They are one of New Zealand's most popular and highly valued coastal fish species.