Fish stock

Fish stock

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Fish stock must be simmered, never boiled. Do not throw away crab, crayfish or prawn heads. Put them in the freezer in plastic freezer bags; they will keep and be ready to add to the stockpot when you need some fish stock. This stock is used in many fish sauces and soups. It can be frozen or will keep well in the refrigerator for a week.

Ingredients

Quantity Ingredient
2kg bones, heads (without gills) or trimmings of any white, non-oily fish
5 cups cold water
1 cup white wine
or 1 lemon, juiced, plus water to make up a cup
1 teaspoon white peppercorns
bouquet garni

Method

  1. Place all the ingredients and the bouquet garni in a saucepan and bring to the boil. Skim the surface and simmer very gently for 20 minutes. Strain through a fine sieve or cheesecloth.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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