Fish stock

Fish stock

By
From
Encyclopedia of Food and Cookery
Makes
1.25 litres

This stock is used in many fish sauces and soups, and can be frozen or will keep well in the refrigerator for 1 week.

Ingredients

Quantity Ingredient
1 fish head and bones
1.25 litres water
250ml white wine
or 1 lemon, juiced, mixed with enough water to make 250 ml
1 teaspoon white peppercorns
1 bouquet garni

Method

  1. Place all ingredients in a large saucepan and bring to the boil. Skim the surface, then simmer gently for 20 minutes. Strain through a fine sieve or a colander lined with muslin (cheesecloth).

Note

  • For the best flavour, fish stock must be simmered, never boiled. Instead of a snapper head, you can use 2–3 heads of smaller fish, or bones and trimmings left after filleting fish. You will need about 500 g altogether.
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