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Fish Stock Recipe
This stock is very quick and easy to make. In fact it shouldn't be cooked for longer than 30 minutes, as it tends to become bitter if cooked for a longer period.
Your local fishmonger will be only too pleased to keep some bones (called frames by fishermen), especially if you buy some fish as well!
Sole bones are the best, followed by other flat fish. Avoid anything oily - such as salmon, herring or mackerel.
For 1.2 litres/2 pints:
1.5 kilos/3lbs of fish heads and bones, thoroughly washed
300ml/½ pint Dry White Wine
1 big Onion, peeled and chopped
60g/2oz Carrot, peeled and chopped
60g/2oz Leek, peeled and chopped
1 Bouquet Garni for Fish from www.gourmetherbs.co.uk or 1 stick of Celery, or a few leaves from the top of the head, 1 Bay Leaf, 2 sprigs of Parsley
1 litre/2 pints cold water
- Put the washed bones in a big saucepan.
- Add the other ingredients and bring to the boil, skimming off any froth.
- Simmer for 30 minutes, skimming if necessary.
- Strain through a fine sieve.
When cold it should be refrigerated, where it will keep for a few days, or longer if boiled up each day.
Or freeze in carefully-labelled small units (such as ice cube trays or old cream containers). Once frozen, the stock cubes can be kept in a plastic freezer container and used as required.
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton