Fish and Vegetable Stocks

Fish and vegetable stocks are more delicate than meat, poultry and game stocks. Fish stock, in particular, should not be cooked for more than 25 minutes – simmering for even a little too long can make it unacceptably bitter, and if allowed to reduce too much the gelatinous fish bones will turn the stock into an inedible glue. If you want to reduce the cooked stock slightly you must strain the liquid before boiling down further.

Gelatinous white fish, especially flat fish, make the best stock – plaice, sole, turbot, brill, cod, John Dory, whiting, hake and haddock are all suitable. Include as many thoroughly cleaned heads, tails and bones of filleted white fish as you can get from the fishmonger. For a smoky flavoured stock use some smoked haddock. Salmon heads and tails are also good. Do not, however, use trimmings from oily fish such as mackerel, sardines or herring because you will just be adding excess oiliness and too strong a flavour. Prawn and lobster heads and shells and crab shells are wonderful as they contribute a delicious sweet flavour and a pretty colour, too.