Preparation info
  • Makes

    4 litres

    • Difficulty

      Complex

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

Use good-quality, fresh, cleaned fish heads and bones as they affect the stock’s flavour and clarity; any deep-sea white-fleshed fish is ideal.

Ingredients

  • heads and bones of 2 large fish
  • 6 green onions, chopped
  • 1 knob

Method

Wash the fish heads thoroughly to remove all blood, then remove the gills as they will make the stock bitter. Put all the ingredients in a stockpot and cover with cold water. Bring to a boil, then simmer gently for 2 hours, skimming frequently to remove any scum.

Strain the stock through a conical sieve, pressing to extract as much liquid as possible, then discard the solids. Strain the