A basic requirement for many fish-based recipes, this stock is based on a classic recipe, and is very easy to make â€“ it can be used fresh, you could chill it for a day (make sure you bring it to the boil before use), or freeze it for up to six months, so you can make sure you always have enough for whatever you want to cook.
To Make 1.4 Litres
900g Fish Heads, Bones and Tails, without any Gills.
500ml Dry White Wine
1 Onion, thinly sliced
1 Leek, halved, rinsed and chopped
1 Carrot, peeled and sliced
6 Fresh Flat-Leaf Parsley Sprigs
1 Bay Leaf
4 Black Peppercorns, lightly crushed
1.Â Â Â Â Â Â Put the Fish trimmings, Water and Wine into a large, heavy-based Saucepan over a medium to high heat, and slowly bring to the boil, skimming the grey foam off the top.
2.Â Â Â Â Â Â When the foam stops being produced, reduce the heat to a very low one, and add the Onion, Leek, Carrot, Parsley, Bay leaf and Peppercorns, before leaving the stock to simmer for thirty minutes, skimming the surface to remove any scum if required.
3.Â Â Â Â Â Â Strain the stock, and discard the solid ingredients.
The stock can be either used straight away, or chilled for a minimum of a day before putting in the fridge â€“ just make sure to bring it to the boil before using in any recipes.
Photo courtesy of: Simps