Fish stock is so much quicker to make than beef or chicken stock - it’s ready in under and hour and will add a delicious depth of flavour to seafood soups, risottos, chowders and stews.
Ingredients
- 15g butter
- 1 tbsp olive oil
- 1 stick celery, chopped
- 1/2 leek (green part) washed well and chopped
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1kg white fish bones
- half bunch parsley
- 6 peppercorns
- 2 bay leaves
Method
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Step 1Heat butter and oil in a large saucepan or stock pot. Cook celery, leek, onion and carrot over medium heat for 4-5 minutes until starting to soften. Add fish bones, parsley, peppercorns and bay leaves, and 2 litres of water. Bring to the boil, then reduce heat and simmer gently for 40 minutes. Skim off any bubbly scum that rises to the surface.
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Step 2Heat butter and oil in a large saucepan or stock pot. Cook celery, leek, onion and carrot over medium heat for 4-5 minutes until starting to soften. Add fish bones, parsley, peppercorns and bay leaves, and 2 litres of water. Bring to the boil, then reduce heat and simmer gently for 40 minutes. Skim off any bubbly scum that rises to the surface.
Recipe Notes
Makes 1.5 litres.
Choose very fresh white fish bones, not salmon or other oily fish.
You can freeze the finished stock.
The green part of the leek imparts lots of flavour - save the white part for another dish. Just be sure to wash it well to remove grit and dirt.
Recipe and photo by Greer Worsley.
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