Quick recipe finder Fish stock
Ingredients
- 1kg/2¼lb fish bones and skin
- 1 carrot, peeled and roughly chopped
- 1 onion, peeled and quartered
- 1 stalk celery, roughly chopped
- ½ bulb fennel, roughly chopped
- 6 black peppercorns
- 1 dried bay leaf
- 3 fresh parsley stalks
Method
Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool.
Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.
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Fish stock