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Fish Stock
Preparation info
- Makes
4 litres
- Difficulty
Complex
Appears in
Published 2008
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 6 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