Heat the olive oil in a heavy-based pan over a medium heat. Add the sliced leek, celery, onion, shallot and garlic and sweat for 5 minutes without colour. Add the parsley stalks and continue to sweat for a further 5 minutes without colour. Pour on the water or chicken stock and bring to the boil. Reduce the heat to a simmer. Skim the stock and add the bay leaves, crushed peppercorns and a large pinch of salt and cook for 20 minutes. Pass the stock through a fine chinois and press down on the parsley stalks to extract as much flavour and colour as possible. Adjust the seasoning if necessary. Pour the parsley stock into a stainless steel container and refrigerate to solidify any fat that may rise to the surface. Remove the fat before using.
© 2005 Liam Tomlin. All rights reserved.