Fish stock is simple to make and freezes well; it also retains valuable water-soluble vitamins. Add your favourite herbs or spices to boost the flavour.
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1 onion, thinly sliced
4 sprigs parsley
2 bay leaves
2 carrots, thinly sliced
2 celery sticks, thinly sliced
4 black peppercorns
900g (2 lb) trimmings from white fish, including skin, bones, and heads without gills
1.3L (2 1/4 pints) boiling water
Method Prep:20min › Cook:35min › Ready in:55min
Place the onion, parsley, bay leaves, carrots, celery, peppercorns and fish trimmings in a large saucepan. Pour in the boiling water. Bring back to the boil, then reduce the heat and simmer gently for 30 minutes.
Remove from the heat and leave to cool for 10 minutes, then strain the stock through a fine sieve into a heatproof bowl. Discard the fish trimmings and vegetables. Use at once or cool and chill.