Fish Stock
Preparation info
Difficulty
Medium
Makes
1 pint
Appears in
Shaun Hill's Cookery Book
By Shaun Hill
Published 1990
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.
Ingredients
2 lb 900 g 1 oz 25 g 1 1 2 fl oz 50 ml 1 sprig 1 teaspoon
Method
- Run cold water over the fish bones for 5 minutes to wash them.
- Choose a large saucepan and melt the butter in it. Sweat the vegetables for 3-4 minutes without colouring, then add the fish bones.
- 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 - Bring to the boil. Reduce heat and simmer for 20 minutes.
- 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.
© 1990 Shaun Hill. All rights reserved.