Gluten Free
Quick fish stock
30 mins
Elevate the flavour of seafood dishes by creating your own simple fish stock bursting with aromatic flavours. Even better, it can be made in a jiffy and stored in the freezer for future use.
Brilliant Bases Used In This Recipe
About This Recipe
Elevate the flavour of seafood dishes by creating your own simple fish stock that can be made in a jiffy and stored in the freezer for future use.
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Ingredients
1kg/35oz white fish bones chopped into small pieces
50g/1.8oz chopped leek
50g/1.8oz diced white onion
50g/1.8oz finely chopped fennel bulb
50g/1.8oz chopped celery
3-4 cloves of garlic peeled and sliced
5tsp olive oil
125g/4.5oz white wine
1 slice of lemon 5tsp herb stalks 1-1.5litres/34-51oz of water
Nutrition Per Serving
Calories
Fats
Carbs
Protein
Method
Pour the olive oil into a deep pan over medium heat
Add the fennel, leak, onion, celery and garlic and gently fry until soft (3-4 mins)
Add 125g/4.5oz of wine, turn the heat up a little and reduce the liquid by around 2/3
Add the fish bones to the pan
When the bones go white, add the water (enough to cover the bones), herbs stalks and lemon
Bring the liquid to a simmer and allow to gently bubble for around 20 mins. Skim off any foam or fats
Drain through a sieve and store in containers
