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By Christine Manfield

Published 1999

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A basic stock to have handy as it forms the basis for soups and sauces in many recipes. Use good-quality, fresh, cleaned fish heads and bones as they affect the flavour of the stock. Any deep-sea white-fleshed fish is suitable here.


  • heads and bones of 2 large fish
  • 6 green onions, chopped
  • 1


Wash fish heads thoroughly to remove all blood, then remove gills as they make stock bitter. Put all ingredients into a stockpot and cover with cold water. Bring to a boil, then simmer gently for 2 hours, skimming frequently to remove any scum. Strain stock through a conical sieve first, pressing to extract as much juice as possible, then discard solids. Strain stock again through a fine-meshed