Lulu Grimes

Fish Stock

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Method
  1. Put 2 kg (4 lb 8 oz) fish bones and heads in a stockpot with a bouquet garni, 1 chopped onion and 10 peppercorns.
  2. Add 2.5 litres (10 cups) cold water, bring to the boil and then simmer for 20–30 minutes. Skim off any scum.
  3. Strain the stock, then cool in the fridge. When cool, lift off any congealed fat.

© 2009 All rights reserved. Published by Murdoch Books.