Name: Easy fish stock
Prep time: 30 min
Cook time: 30 min
Yield: Makes 1-2 pints
Ingredients: 1�첵/2¼���� fish bones and skin; 1 carrot, peeled and roughly chopped; 1 onion, peeled and quartered; 1 stalk celery, roughly chopped; ½ bulb fennel, roughly chopped; 6 black peppercorns; 1 dried bay leaf; 3 fresh parsley stalks

91�ȱ�

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Easy fish stock

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 1-2 pints

This easy fish stock is super easy and quick to make.

Shopping list

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 1-2 pints

Ingredients

1�첵/2¼�� fish bones and skin
1 carrot, peeled and roughly chopped
1 onion, peeled and quartered
1 stalk celery, roughly chopped
½ bulb fennel, roughly chopped
6 black peppercorns
1 dried bay leaf
3 fresh parsley stalks

Method

Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool.
Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.

91�ȱ�

Easy fish stock

Ingredients

Method

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