Fish Stock

Use the debris left from preparing firm white fish such as turbot, brill, sole or John Dory. Avoid bones from oily fish such as mackerel and herring, although salmon is fine.


  • 900 g/2 lb fish trimmings
  • 1 onion, sliced
  • 1 stick of celery, chopped
  • 4 parsley stalks
  • 1 sprig of thyme
  • 1 bay leaf
  • ½ tablespoon black peppercorns


Put all the ingredients into a large pan and cover with cold water. Bring to the boil, skimming off any scum that rises to the surface. Cover and simmer very gently for 30 minutes. Strain through a very fine sieve and leave to cool. Use or freeze the stock as required.