Fish stock

Fish stock

By
From
A la Grecque
Makes
1.5 litres
Photographer
Mark Roper

In my view, the secret to making fish stock is to make the vegetable stock first and add the fish later. It only needs to be simmered for about twenty minutes to extract all the flavour from the fish and keeps a touch of sweetness in the stock. Use the stock for soups and casseroles and for cooking seafood rice dishes.

Use whatever pieces of fish you like: the head and fins from a large snapper and flathead off-cuts are all ideal.

Ingredients

Quantity Ingredient
2 onions
2 carrots
1 stalk celery
1 leek
6 stalks parsley
3 sprigs thyme
2 litres water
700g fish pieces, scaled and well rinsed
10 whole black peppercorns

Method

  1. Wash all the vegetables and herbs thoroughly. Chop the vegetables roughly then put them into a stockpot or large saucepan with the parsley and thyme. Cover with water and bring to the boil, then lower the heat and simmer for 40 minutes.
  2. Add the fish pieces and return the stock to a gentle boil. Simmer for 20 minutes, uncovered. Skim the stock if any impurities rise to the surface.
  3. Strain the stock through a colander, discarding the solids, then taste and season with salt and pepper to your liking. If not using straight away, when the stock is completely cold, divide it into batches and refrigerate or freeze.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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