Fish Stock — CCKFOOD
1 kilo fish carcasses
1. Soak the fish carcasses for 30 minutes to completely wash out all the blood so the stock doesn't get cloudy.
2. Clean and peel all vegetable and chop into large pieces.
3. In a large pot add olive oil, all vegetables and seasonings and sweat without browning.
4. Add well drained fish carcasses and white wine and sweat for 2 minutes. Poor in water and bring to the boil. Turn heat down to a simmer and simmer for 45 minutes. Using a ladle remove all foam from the top.
5. Pass the stock through a sieve and let cool.
Fish Stock — CCKFOOD
1 kilo fish carcasses
1. Soak the fish carcasses for 30 minutes to completely wash out all the blood so the stock doesn't get cloudy.
2. Clean and peel all vegetable and chop into large pieces.
3. In a large pot add olive oil, all vegetables and seasonings and
 sweat without browning.
4. Add well drained fish carcasses and white wine and sweat for 2 minutes. Poor in water and bring to the boil. Turn heat down to a simmer and simmer for 45 minutes. Using a ladle remove all foam from the top.
5. Pass the stock through a sieve and let cool.