Fish Stock

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
  • 1 medium leek, quartered
  • 5 sprigs parsley
  • 2 pinches salt
  • 2 pints (1.2 litres) cold water

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.

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