Homemade Fish Stock
Homemade fish stock is so easy to do, and is so much better than anything shop bought. This is a quick and easy multi purpose fish stock.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- about 1 kg fish bones and skin
- 1 large leek
- 1 large carrot
- 1 celery stalk
- tomato
- 1 tsp black peppercorns
- 3 sprigs fresh parsley
- 125 ml dry white wine (optional)
- generous pinch of salt
- enough water to cover
Instructions
- 1
Rinse the fish bones and skin and place in a stockpot or large heavy based saucepan.
- 2
Chop the leeks, carrots and celery roughly and add to the stockpot.
- 3
Add everything else to the stockpot, then add enough cold water to cover the fish and vegetables (about 1.5 litre/6 cups).
- 4
Place the stockpot onto a high heat and bring the liquid to a simmer.
- 5
After five minutes, start to remove the scum that forms on the surface with a slotted spoon or skimmer and discard. Reduce the heat and simmer on low heat, covered, for 25 minutes.
- 6
At the end of cooking time, strain the stock into a clean pot, discarding all the solid contents. Cool to room temperature, then store in the fridge for up to 3 days, or freeze.