Fish Stock

Preparation info

  • Makes About

    1 litre

    • Difficulty

      Easy

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Ingredients

    Method

    Next to your fish, fish stock is undoubtedly the most important item you will need. Without it, a sauce will not be a sauce only something to wet the meat. A good stock takes little time to prepare or cook, yet it is surprising how few people bother to make it.

    The best bones to use are those from turbot, brill, Dover sole, whiting and most white flesh fish. However, I do not normally use the bones of cod or haddock as I find they leave the stock with a dirty appearance. The stock will keep very well in a refrigerator for up to 7 days or can be frozen down into usable amounts.