Quick Fish Stock

Preparation info
  • makes about

    1.2 litres

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

Use whatever large fish is to hand – I like to use most white fish, trout, salmon or turbot


  • well-cleaned head and bones of 1 large fish
  • handful of prawn shells (optional)
  • 60 g


Put 1-2 litres/ 2-3 pints of cold water into a saucepan. Add the fish trimmings and prawn shells if using them. Bring to the boil and simmer for 5-6 minutes, skimming off the froth at short intervals. Stra