Wednesday, 14 August 2013

Fish Stock

3 fish carcasses with heads1 small onion, peeled and halved
1 carrot, rough chopped
1 tomato, halved
1 bay leaf
olive oil
1 lemon, halved
1 handful parsley stalk
4 celery sticks, chopped
8 peppercorns
pinch of salt
3 litres water

Place the olive oil in a large pan or stock pot and lightly sweat the fish carcasses and heads, then add the other dry ingredients and then cover with the water. Bring to the boil and then reduce to a simmer for 30 to 60 minutes, skimming off any foam and scum that rises to the surface, depending how intense you want your stock. Strain through a muslin lined sieve and use straight away or cool and store.

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