Fish Stock
Fish trimmings ‘ the head, skin and bones ‘ from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.)
| Servings | Prep Time | Cook Time |
| 1.25litres | 10minutes | 30minutes |
| Servings | Prep Time |
| 1.25litres | 10minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1 kg trimmings from white fish including skin, bones and heads without gills
- 1 onion thinly sliced
- 4 sprigs fresh parsley
- 2 bay leaves
- 2 carrots thinly sliced
- 2 stalks celery thinly sliced
- 4 black peppercorns
- 5 1/3 cups water
Servings: litres
Units:
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Ingredients
Servings: litres
Units:
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Instructions
- Rinse the fish bones and heads thoroughly, then place them in a large pot or stockpot. Add the onion, parsley, bay leaves, carrots, celery, peppercorns and water. Bring to a boil, then reduce the heat and simmer gently for about 30 minutes, skimming the froth from the surface as it appears.
- Remove from the heat and leave to cool, then strain the stock through a fine sieve into a heatproof bowl. Discard the fish trimmings and vegetables. Use the stock at once or cool and chill or freeze.
Recipe Notes
Tip: Fresh stocks will keep in the refrigerator for 3-4 days or in the freezer for up to 6 months.
Variations: For special-occasion fish dishes, use 11⁄4 cups white wine and just 4 cups of water. Make a shellfish stock using shrimp, crab, lobster or mussel shells, instead of the white fish trimmings.
