Fish stock

Fish stock

By
From
Everyday Seafood
Makes
500 ml

Ingredients

Quantity Ingredient
1kg turbot, brill or sole bones and/or cod heads, washed and all blood removed

Method

  1. Preheat your oven to 200°C. Line a roasting tray with silicone paper and lay the fish bones and/or cod heads in it. Roast for 30 minutes, then turn the bones over and roast for another 10 minutes.
  2. Transfer the roasted bones to a stockpot and pour on enough water to cover. Bring to a simmer over a medium heat and skim off any impurities from the surface. Simmer for 30 minutes, then take off the heat and strain through a sieve into another pan. Bring the stock back to a simmer and reduce by half. Remove from the heat and allow to cool.
  3. The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months.
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