When you’re preparing fish, keep any trimmings and freeze them (unless previously frozen). This will allow you to avoid waste and bulk up the flavour of your fish stock. Try to avoid oily fish such as mackerel and herring. Some people also avoid salmon because it is slightly oily, but I think this a waste. Don’t forget to use shellfish trimmings such as shells and heads, but avoid any intestinal parts, as the stock may become bitter. Adding dry white wine really enhances the flavour of finished fish stock, but it may be omitted if you wish. It is hard to say how much fish you will need; I use just as much as will fit comfortably in 1½ litres of water with the other ingredients.
-
Fish trimmings and bits (see above)
-
1 leek, sliced roughly
-
1 carrot, quartered lengthways
-
2 celery sticks, chopped thickly
-
1.5 litres cold water
-
1 garlic clove (whole)
-
2 tablespoons fresh or 2 teaspoons dried parsley
-
2 bay leaves
-
2 level teaspoons salt
-
Juice and zest of half a lemon
-
100ml dry white wine
-
Black pepper to taste
|
Step 1:
Put all the fish bits and vegetables in a large pan and cover with the water.
Step 2:
Bring slowly to the boil. Add the other ingredients, turn down the heat and simmer gently for 45 minutes.
Step 3:
Strain the liquor carefully into a large bowl using a fine strainer – there may be some small bones wishing to escape.
Step 4:
For extra-concentrated flavour, return the stock to the pan and boil for 10 minutes.
Step 5:
Cool completely before either freezing in small containers (see
Like The Article? Buy The Book!This article originally came from the book 'Good Home Cooking' at
How To Books.
