Vegetable stock

Vegetable stock

By
From
British Seafood
Makes
2 litres
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 onions, peeled and finely chopped
6 carrots, peeled and finely chopped
6 celery sticks, finely chopped
2 leeks, trimmed, washed and finely sliced
2 garlic cloves, peeled and crushed
10 white peppercorns
2 star anise
2 teaspoons fennel seeds
pinch sea salt
water, to cover
500ml dry white wine
1 sprig thyme
handful parsley stalks

Method

  1. Put all of the vegetables, the garlic, spices and salt into a large saucepan and pour on enough water to cover. Bring to a simmer over a medium heat. Simmer for 30 minutes and then remove from the heat. Pour the wine into the stock and add the herbs. Leave to cool. For best results, leave overnight in the fridge before straining the stock to remove the vegetables, spices and herbs. Your stock is now ready to use. It can be frozen for up to 2 months.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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