Fish stock
Ingredients
8
Steps
3
Serves
makes 1.8 litres/3pt
Cook Time
45-50 Min
Ingredients
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Put all the ingredients in a large stockpot or heavy saucepan, and add 3 litres/5pt water. Set over a high heat, bring to the boil, then skim off any scum from the surface.
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Reduce the heat and simmer, uncovered, for about 40 minutes, continuing to skim off scum from the surface as it rises. Carefully strain the liquor through a fine-mesh sieve, and discard the seasonings.
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Allow to cool, then refrigerate until needed. Use on the same day the stock is made, or divide into portions and freeze until needed.