Fish stock






makes 1.8 litres/3pt

Cook Time

45-50 Min


  • 2.3kg/5lb fish trimmings
  • 5 onions, quartered 
  • 5 celery sticks, including leaves, chopped
  • 5 sprigs of fresh flat-leaf parsley
  • 5 bay leaves
  • 1 teaspoon dried thyme
  • 750ml/11/4pt dry white wine
  • salt and freshly ground black pepper
  • 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.
  • 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.
  • Allow to cool, then refrigerate until needed. Use on the same day the stock is made, or divide into portions and freeze until needed.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}