Fish stock

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

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
Fish course
Stock
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.