Fish Stock

Name: Fish Stock
Yield: Makes approx. 2 litres
Cuisine: Spanish
Ingredients: the head (without gills) and bones (about 2 kg) of 1 large white fish (turbot, sea bass, brill or cod, ask your fishmonger); the head (without gills) and bones (about 2 kg) of 1 large white fish (turbot, sea bass, brill or cod, ask your fishmonger); the head (without gills) and bones (about 2 kg) of 1 large white fish (turbot, sea bass, brill or cod, ask your fishmonger); the head (without gills) and bones (about 2 kg) of 1 large white fish (turbot, sea bass, brill or cod, ask your fishmonger); the head (without gills) and bones (about 2 kg) of 1 large white fish (turbot, sea bass, brill or cod, ask your fishmonger); the head (without gills) and bones (about 2 kg) of 1 large white fish (turbot, sea bass, brill or cod, ask your fishmonger); 1 large carrot; 1 garlic bulb, broken up roughly; 1 large onion, skin on, halved; a bunch of fresh flat-leaf parsley; 1 teaspoon black peppercorns; sea salt and black pepper; 3 bay leaves, preferably fresh; 3 bay leaves, preferably fresh; 1 fennel bulb, quartered, or 1 teaspoon fennel seeds; ½ × 400 g tin whole plum tomatoes, drained of juice; 1 fennel bulb, quartered, or 1 teaspoon fennel seeds; 2 celery sticks; sea salt and black pepper

Preparation info

Makes approx.
2 litres

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Ingredients

the head (without gills) and bones (about 2 kg) of 1 large white fish (turbot, sea bass, brill or cod, ask your fishmonger

Europe
Spain
Fish course
Stock
Pescatarian
Spicy
Mediterranean
Gluten-free

Method

Give the fish bones and head a good wash under cold water until the water more or less runs clear, then transfer to a large saucepan and add all the other ingredients except for the salt and pepper. Generously cover with cold water (3 litres). Bring to the boil and then turn down the heat to a gentle simmer, skimming off any scum. Simmer for 15–20 minutes, but no longer, otherwise the stock wil