Recipe: Fish Stock for Paella

Courtesy by Chef Etienne Sonntag, Embassy of Spain, Tokyo.

Fish Stock for Paella

Chef Etienne’s advice: If you are short of time, good quality ready-made fish stock can be substituted, although the result will be different.

Ingredients

• 1 kg white fish heads & bones (turbot or red mullet, cod or monkfish)
• 2 l water
• 30 ml olive oil
• 100 g leek
• 50 g carrot
• 1/2 fennel bulb
• 1/2 onion
• 1 tomato
• 2 cloves garlic
• flat parsley, bay leaf, thyme

Preparation

1. Rinse the fish bones.
2. Fry those bones in the olive oil in a deep pan for 5 minutes, being careful not to brown them.
3. Add cold water to the bones.Bring to a boil,then skim the scum off the surface.
4. Reduce heat to low and add all vegetables and herbs.Simmer for 30 minutes, then carefully strain the stock through a fine sieve.