Easy fish stock

    Easy fish stock


    10 people made this

    About this recipe: Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but snapper or trevally make good stock. If in doubt, ask your fishmonger.

    Serves: 6 

    • 1.2 litres water
    • 1 stalk celery, chopped
    • 1 small onion, quartered
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 250g fish, gutted and bones in

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Combine water, celery, onion, bay leaf and salt and pepper in a large saucepan. Bring to rolling boil over high heat. When at the boil, add fish. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
    2. Strain stock thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.

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