Fish Stock

Name: Fish Stock
Cuisine: Australian
Ingredients: 1 teaspoon white peppercorns; 500 ml white wine; heads and bones of 2 large fish (preferably snapper); heads and bones of 2 large fish (preferably snapper); 6 spring onions, chopped; 1 knob fresh ginger, sliced; heads and bones of 2 large fish (preferably snapper); heads and bones of 2 large fish (preferably snapper)

Preparation info

Difficulty
Complex

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

A good stock to have handy as it forms the basis for many soups and sauces. Use good quality, fresh, cleaned fish heads and bones for the best flavour. Keeps for 3 days, refrigerated.

Ingredients

heads and bones of 2 large fish (preferably snapper)
6 spring onions, chopped

Oceania
Australia
Fish course
Stock
Pescatarian
Gluten-free

Method

Wash the fish heads thoroughly to remove any blood. Make sure the gills have been removed as they will give the stock a sour flavour if left on.
Place all the ingredients in a stockpot and cover with cold water. Bring to a boil, then simmer gently for 2 hours. Skim the surface regularly with a mesh spoon to remove any scum.
Pass the stock through a conic