Fish stock

Fish stock

Frozen fish stock
Servings:	Makes 2 litres of stock
Ready in:	45 minutes + cooling time
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

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!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg (2lb ish) of fish bones, heads, trimmings from non-oily fish - a good indipendant fishmonger will have these ingredients
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 1 leek, well washed and chopped
• 1 stick of celery, with leaves if possible, chopped
• 4 sprigs of parsley, with stalks
• 2 sprigs thyme
• 2 sprigs dill or fennel
• 1 bay leaf
• pinch of salt
• ¼ of a fennel bulb (optional)
• 2.5 litres (4 ¾ pints) of cold water

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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