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Fish Stock

MAKES 1.2l

INGREDIENTS

1 kg (2 ¼ lb) fish bones, such as lemon sole, brill and plaice
2.4 litres (4 pints) water
1 onion, chopped
1 fennel bulb, chopped
100 g (4 oz) celery, sliced
100 g (4 oz) carrot, chopped
25 g (1 oz) button mushrooms, sliced
1 sprig thyme

METHOD

1. Put the fish bones and water into a large pan, bring just to the boil and simmer very gently for 20 minutes.
2. Strain through a muslin-lined sieve into a clean pan, add the vegetables and the thyme and bring back to the boil. Simmer for 35 minutes or until reduced to about 1.2 litres (2 pints).
3. Strain once more and use or store as required.

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