Fish stock

Portions:1 litre
Preparation Time: 10 minutes
Cooking Time:45 minutes
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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.
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Course Fish / Seafood / Soup / Stock