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Sunday, 17 March 2013

Fish Stock

Enhance your sauces with a proper fish stock.  Quick and easy to make and will keep in the fridge for a few days.  Make sure you use only really fresh fish bones.

To make approx 1 litre of stock you will need;  500 g-700 g fish bones/scraps (cod, turbot, sea bass are all good, avoid oily fish such as salmon or mackerel), onion, carrot, bay leaves, 2 cloves garlic, 150 ml dry white wine, water.

1)  roughly chop the onion and carrot.  Peel the garlic.  Put the carrot, onion, bay leaves, garlic and fish in a pan with a little oil and cook over a high heat for 2 minutes, stirring to avoid anything sticking.

2)  add the wine and cook for a further 3 minutes to allow the wine to reduce.

3)  add enough water to cover the bones, bring to the boil and simmer for 25 minutes.  Periodically skim any scum off the top.  Do not cook the stock any longer as it will develop a bitter taste and be totally useless.

4)  strain the stock and refrigerate.  After cooling in the fridge it should resemble a clear jelly.