Name: Fish stock
Yield: Makes 1–1.5 litres (1¾-2½ pints)
Cuisine: British
Ingredients: 2 kg (4½ lb) white fish bones (sole, brill, etc), rinsed; 1 bay leaf; ½ lemon; 1 tsp fennel seeds; ½ head of celery, roughly chopped; few thyme sprigs; 2 onions, peeled and roughly chopped; 2 leeks, well rinsed and roughly chopped; handful of parsley; 20 black peppercorns

Preparation info

Makes
1–1.5 litres

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Don’t overcook this stock or it will lose its freshness and may have a bitter taste.

Ingredients

2 kg (4½ lb) white fish bones (sole, brill, etc), rinsed
2

Europe
United Kingdom
Stock
Fish course
Pescatarian
Gluten-free

Method

Place all the ingredients in a large saucepan and add cold water to cover. Bring to the boil and skim, then lower the heat and simmer gently for 20 minutes, skimming occasionally.
Strain the liquor through a fine sieve. Taste the stock and boil to reduce if the flavour isn’t strong enough.

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