Preparation info
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Washing the bones is a vital step in order to get rid of any blood and impurities and will help prevent the stock from going cloudy. When you’re making fish stock, make sure not to cook it for too long. After 20–30 minutes most of the flavour will be extracted from the bones; any longer and you’ll end up with something resembling a thick fish stew.