A beautifully plated bowl of Fish Stock, featuring a clear, golden broth infused with fresh fish bones, aromatic herbs, and vegetables. The stock has a rich, slightly translucent appearance with visible ingredients such as leeks, onions, celery, carrots, and bay leaves. Hints of parsley and black peppercorns float on the surface. Served in a rustic ceramic bowl, the broth has a warm, inviting glow. Accompanied by a wooden ladle and fresh ingredients on the side, the setting rests on a wooden table with soft, natural lighting enhancing the comforting and flavorful presentation.

Fish stock

Portions:1 litre
Preparation Time: 10 minutes
Cooking Time:45 minutes
Share on Facebook Print Recipe

Ingredients

  • 1 kg fish trimmings such as heads, backbones, tails, skins and prawn shells
  • 1 onion quartered
  • 2 leek tops sliced
  • 2 carrots thickly sliced
  • 2 celery sticks thickly sliced thyme sprigs
  • 1 bay leaf few parsley stalks
  • ½ teaspoon roughly crushed white peppercorns
  • ¼ teaspoon salt
  • 1.5 litres cold water
  • 300 ml dry white wine or extra water

Instructions

  • Put the fish trimmings in a large sieve, rinse with cold water, drain and then put them into a large saucepan with all the remaining ingredients.
  • Bring slowly to the boil. Skim off any scum with a slotted spoon. Cover and simmer for 30 minutes.
  • Strain the stock through a fine sieve, return it to the saucepan and then simmer it, uncovered, for about 15 minutes until reduced by half. Cool then chill in the refrigerator for up to 3 days.
  • If you are adding fish heads, don’t cook them for longer than 30 minutes before straining, or they will begin to add a bitter taste.
————————————————————————————————–
Recipe Category Fish / Seafood / Soup / Stock
Translate »