Fish Stock | A rich and clean-tasting base for fish dishes

Fillet the fish, cut the trimmings and heads into smaller pieces. Place them in a bowl and rinse thoroughly with cold water to remove any impurities.

Cut the celery, parsley root, fennel, leek, and red onion into approximately 1 cm cubes. Halve the mushrooms.

In a pot, melt the butter over medium heat until foamy. Add the parsley root, leek, onion, and celery, then sauté for 2 minutes, stirring constantly. Add the fennel and sauté for another minute. Finally, add the mushrooms, salt, and wine, then reduce the liquid to one-third of its original volume.