Fish stock
Makes approx 1.5 litres (2
1
/
2
pints)
Ingredients:
500–700 g (1
1
/
4
–1
1
/
2
lb) bones,
heads, tails and trimmings from
non-oily fish
1 onion or leek, finely chopped
1 carrot, chopped
1 sachet bouquet garni
4 peppercorns
A pinch of salt
About 1.5 litres (2
1
/
2
pints) cold
water
Method:
1. Rinse the bones, etc., under cold running
water, carefully removing gills, blood and
viscera. Chop the bones into 5 cm (2“)
pieces.
2. Place all the ingredients into a large solid
container with the water.
3. Cook at 120°C for 15–20 minutes or at 100°C
for 30–40 minutes. Strain, and refrigerate or
freeze until required.
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