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2.2 litres
Easy
Published 1986
‘Fish stock forms the basis of a number of soups and seafood risottos, is simple to make and is excellent value for money. If left to cool down, fish stock tends to set into a jelly.’
More or less any part of a fresh fish is useful in the making of stock. Try to cultivate your local fishmonger who will be able to supply you with the heads of larger fish, which are normally not sold. Use the heads and bones of white, rather than oily, fish.
Wash the pieces of fish under cold running water, then place in a saucepan with the lightly salted water. Bring to the boil and s
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