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{{#seo:
|title=Fish stock, Fish recipe
|titlemode=replace
|keywords=#fishstock #stock #litres #leek #parsley #boiledorsimmered #fennelbulb #boil #lobsterthermidor #oilyfish #pints
|hashtagrev=032020
|description=As always, stocks are a bit of a fiddle and rather long-winded for the home cook
}}
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|lobster thermidor]]!
{{recipesummary
|TotalCalories = 5709
|PortionCalories = 713
|DatePublished=20th January 2013
|Author = JuliaBalbilla
|ImageComment = Frozen fish stock
|Servings = 8
|Difficulty = 1
|TotalTime = 45 minutes + cooling time
|PrepTime = 15 minutes
|CookTime = 30 minutes
|Image = [[Image:Chicken stock recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Worth making''

5/5

This is easy to make, and difficult to buy - no-brainer!

[[User:Chef|Jerry]] 
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{{RecipeIngredients
| 1 kg (2lb ish) of fish [[bones]], heads, trimmings from non-[[oily fish]] - a good indipendant [[fishmonger]] will have these ingredients
| 1 [[Onion|onion]], peeled and chopped
| 2 [[Carrots|carrots]], peeled and chopped
| 1 [[Leek|leek]], well washed and chopped
| 1 stick of [[Celery|celery]], with leaves if possible, chopped
| 4 sprigs of [[Parsley|parsley]], with stalks
| 2 sprigs [[Thyme|thyme]]
| 2 sprigs [[Dill|dill]] or [[Fennel|fennel]]
| 1 [[Bay leaf|bay leaf]]
| pinch of [[Salt|salt]]
| ¼ of a [[Fennel bulb|fennel bulb]] (optional)
| 2.5 [[Litres|litres]] (4 ¾ [[Pints|pints]]) of cold water
}}
===Method===

{{RecipeMethod
| Rinse the [[Fish|fish]] pieces under cold running water and drain
| Add all of the ingredients to your largest pan, cover with the water, cover and bring to the [[Boil|boil]]
| Reduce the heat and [[Simmer|simmer]] for 30 minutes with the lid slightly ajar, skimming off any scum that forms
| Remove from the heat and allow to cool slightly
| Strain well, not disturbing the ingredients or you will have a cloudy [[Stock|stock]]
| Allow to cool then refrigerate or freeze
}}
===Chef's notes===
Don't cook for much more than 30 minutes you will have a nasty tasting fish-bone stew.

This recipe makes 2 [[Litres|litres]] of good fish stock
==See also==

The trick to making crystal-clear stock: [[Ice filtered consommé]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Fish recipes]]
[[Category:Freshwater fish recipes]]
[[Category:Sea fish recipes]]
[[Category:Soup and stock recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/fishstock|#fishstock]] [[Special:Search/stock|#stock]] [[Special:Search/litres|#litres]] [[Special:Search/leek|#leek]] [[Special:Search/parsley|#parsley]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/fennelbulb|#fennelbulb]] [[Special:Search/boil|#boil]] [[Special:Search/lobsterthermidor|#lobsterthermidor]] [[Special:Search/oilyfish|#oilyfish]] [[Special:Search/pints|#pints]]
</code>

Fish stock - Revision history

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