Fish Stock

Preparation info
  • Makes about

    3 litres

    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 2 kg fish bone and trimmings, chopped and dégorged
  • 1 onion, 1 carrot and


Put the ingredients in a pan and bring to the boil. Simmer for 20 minutes, skimming often. Strain the stock and let cool, then refrigerate up to 3 days.