Fish stock

Fish stock

Fumetto di pesce

By
From
Venice
Makes
2 litres
Photographer
Helen Cathcart

The spines from white fish such as sea bass and mullet are often unwanted by fishmongers so if you ask them they will keep them for you. I freeze the bones of fish ready for when I need to make a fish stock.

Ingredients

Quantity Ingredient
1kg white fish bones
1 celery stalk, roughly chopped
1 celery heart, roughly chopped
1 carrot, roughly chopped
1 white onion, halved
2 tablespoons olive oil
10 black peppercorns
2 tomatoes
2 bay leaves
small bunch fresh parsley
3 litres water, cold

Method

  1. Put all the ingredients into a large stockpot. Bring to the boil over a high heat, then reduce the heat and simmer for 30 minutes, skimming off the foam that floats on top regularly with a slotted spoon. Take off the heat and strain the stock into a large jug or bowl through a piece of muslin or a fine sieve. Discard the bones, then leave the stock to rest for 1 hour until the sediment has settled. Ladle off the stock into a clean jug or bowl avoiding the sediment at the bottom. Discard the sediment. Use the stock straight away, store in the fridge for up to 4 days or freeze for up to 3 months.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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