Fish Glaze

Preparation info

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By James Viles

Published 2016

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  • Cottonseed oil (for deep-frying)
  • 2 kg (4 lb 8 oz) bones from any white fish
  • 1 kg (2 lb 4 oz) prawn heads
  • 500 g (1 lb 2 oz) smoked pork hock


Half-fill a saucepan with oil and heat to 185°C (365°F). Working in batches, fry the fish bones until golden and crisp. Put the fried fish bones, prawn heads and smoked pork hock into a very large stockpot and cover with 5 litres (175 fl oz) cold water. Slowly bring to a simmer, being careful not to boil or the stock will be cloudy. Cover the pot with a tight-fitting lid to ensure maximum flavour. Simmer for 8–10 hours, then pass through a fine strainer. Return to low heat and simmer until reduced by three-quarters. The stock should remain clear.


In an airtight container in the fridge for up to 1 week.