Fish Stock

Name: Fish Stock
Yield: About 1 litre/1¾pts
Cuisine: British
Ingredients: 450 g/1 lb fish bones; 900 g/2 lb white vegetables (white of leek, celery, onion, fennel); 900 g/2 lb white vegetables (white of leek, celery, onion, fennel); 900 g/2 lb white vegetables (white of leek, celery, onion, fennel); 900 g/2 lb white vegetables (white of leek, celery, onion, fennel); 900 g/2 lb white vegetables (white of leek, celery, onion, fennel); 45 ml/1½ fl oz olive oil; 85 g/3 oz mushrooms; 150 ml/5 fl oz dry white wine; ½ lemon; bouquet garni of parsley, or parsley stalks, thyme and bay leaf; bouquet garni of parsley, or parsley stalks, thyme and bay leaf; bouquet garni of parsley, or parsley stalks, thyme and bay leaf; bouquet garni of parsley, or parsley stalks, thyme and bay leaf; bouquet garni of parsley, or parsley stalks, thyme and bay leaf; 1 tbsp white peppercorns

Preparation info

About
1
litre

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Fish stock is essential if you are going to do anything other than just grill your fish. Although the stock can be made from any fish bones the best ones to use are those of flat fish, monkfish and possibly whiting. Once made it will keep in a refrigerator for up to 7 days but can always be frozen. Freeze it in usable quantities and defrost it as needed.

Ingredients

Europe
United Kingdom
Stock
Fish course
Pescatarian
Gluten-free
Basics

Ingredients

Method