Advertisement
Making fish stock
Appears in
Published 1999
Use white fish, rather than oily fish such as salmon, trout or mackerel. Remove the eyes and gills.
Place 2 kg (4 lb) chopped fish bones and trimmings in salted water for 10 minutes; drain. Return to a clean pan with 2.5 litres water, 12 peppercorns, 2 bay leaves, chopped celery stick and onion and juice of 1 lemon.
Bring to the boil, then reduce the heat and simmer for 20 minutes. During simmering, skim off any scum that rises to the surface using a large spoon.
Ladle the stock in batches into a fine sieve over a bowl. Gently press the solids with a ladle to extract all the liquid and place in the refrigerator to cool. Makes 1.5 litres.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
The licensor does not allow printing of this title