Fish Stock

Name: Fish Stock
Yield: Makes About 2.25 Litres/4 pints
Ingredients: 900 g/2 lb fish trimmings; 1 onion, sliced; 1 stick of celery, chopped; 4 parsley stalks; ½ tablespoon black peppercorns; 1 bay leaf; 1 sprig of thyme

Preparation info

Makes About
2.25 Litres

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

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.

Ingredients

900 g/2 lb fish trimmings
1 onion, sliced
1</

Stock
Pescatarian
Gluten-free

Method

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.