Fish stock

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Fish stock
Fish stock
Frozen fish stock
Servings:Servings:8 - Makes 2 litres of stock
Calories per serving:713
Ready in:45 minutes + cooling time
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:20th January 2013
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As always, stocks are a bit of a fiddle and rather long-winded for the home cook. However, if you're bored on Sunday afternoon, make a batch and freeze it in plastic coffee cups - then you can make a really good lobster thermidor!


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Ingredients

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Method

  1. Rinse the fish pieces under cold running water and drain
  2. Add all of the ingredients to your largest pan, cover with the water, cover and bring to the boil
  3. Reduce the heat and simmer for 30 minutes with the lid slightly ajar, skimming off any scum that forms
  4. Remove from the heat and allow to cool slightly
  5. Strain well, not disturbing the ingredients or you will have a cloudy stock
  6. Allow to cool then refrigerate or freeze

Chef's tip

Don't cook for much more than 30 minutes you will have a nasty tasting fish-bone stew.

See also

The trick to making crystal-clear stock: Ice filtered consommé

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