Brown Fish Stock

Preparation info
  • Makes roughly

    2 litres

    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


  • 1.3 kg white fish bones, such as plaice, sole or brill
  • olive oil
  • 250 ml


To make the stock

Preheat the oven to 200°C/400°F/gas mark 6. Lay the fish in a large roasting tray, splash over a little olive oil and roast the bones until dark brown all over. Remove from the oven, take the fish from the tray and place in a large saucepan.