Fish Stock

Preparation info
    • Difficulty


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By Keith Floyd

Published 1988

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Use trimmings from any white-fleshed fish – such as sole, turbot, whiting, conger eel and so on – to make this stock.


  • 2 lb (1 kg) fish bones and heads
  • 5 oz (150


Remove the gills from the fish heads. Soak the bones and heads in cold water for 3 to 4 hours. Roughly chop the fish bones and heads. Sweat the vegetables in the butter. Add the fish pieces, then pour on the white wine. Increase the heat and reduce the liquid by half, then add the water. Bring the mixture to the boil, skimming the surface frequently. After 5 minutes’ cooking time, add the bouqu