Fish Stock

Fish stock will become cloudy and bitter if boiled too long with the bones. To concentrate the flavour you should boil down the stock after it has been decanted from the bones. It freezes very well in ice-cube trays.


  • 2 lb (900 g) white fish bones
  • 1 oz (25 g) unsalted butter
  • 1 onion, peeled and sliced
  • 1 leek, peeled and sliced
  • 2 fl oz (50 ml) dry white wine
  • 1 sprig fresh parsley
  • 1 teaspoon black peppercorns


  1. Run cold water over the fish bones for 5 minutes to wash them.
  2. Choose a large saucepan and melt the butter in it. Sweat the vegetables for 3-4 minutes without colouring, then add the fish bones.
  3. Stir the bones, so that they don’t stick, until they are sealed by the heat, then add the white wine, parsley, peppercorns and 2 pints (900 ml) water.
  4. Bring to the boil. Reduce heat and simmer for 20 minutes.
  5. Strain the stock into a clean pot and then re-boil. Reduce by simmering until halved in volume. Keep for no more than 2 days in the fridge.