Fish stock

Fish stock

By
From
Pasta
Makes
2.25 litres
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
1.2kg mixed white fish pieces, including heads, bones etc
4 litres water
A pinch coarse sea salt
2-3 celery stalks, roughly chopped
2 carrots, peeled and cut into pieces
a bunch fresh flat-leaf parsley
1 onion, peeled and halved
2 garlic cloves, unpeeled
1 teaspoon fennel seeds

Method

  1. Wash all the fish pieces and bones under cold running water, then place in a saucepan with the water and a little salt. Bring to the boil and skim away the froth. Add all the remaining ingredients, cover with the lid and leave to simmer for an hour. Strain the liquid through a sieve, discarding everything else. Allow to cool. Keep for a couple of days in the refrigerator, or freeze. Season to taste before use.
Tags:
Antonio
Carluccio
pasta
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