Fish Stock

Name: Fish Stock
Yield: Makes about 1½ pints (900 ml)
Cuisine: Italy
Ingredients: 6–7 raw or cooked heads of any small fish (such as whiting, plaice, mackerel, sardines, etc.); 7 oz (200 g) assorted skin and bones from raw or cooked fish; 2 pinches salt; 2 pints (1.2 litres) cold water; 5 sprigs parsley; 1 medium leek, quartered

Preparation info

Makes about
1½ pints

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Ingredients

6–7 raw or cooked heads of any small fish (such as whiting, plaice, mackerel, sardines, etc.)
7 oz (200

Europe
Italy
Stock
Pescatarian
Gluten-free
Mediterranean

Method

Put all the ingredients into a deep stock pot. Cover and bring to the boil very slowly. Simmer for about 1 hour, remove from the heat and cool completely. When it is cold, strain it into a bowl or jug. It will keep in the refrigerator for about 2 days or in the freezer for 1 month.