Fish stock from Sauces, 3rd Edition: Classical and Contemporary Sauce Making by James Peterson
- bouquet garni
- carrots
- celery
- fennel
- fish bones and trimmings
- leeks
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
