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.
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
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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.
Strain stock thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.
As with any homemade stock, this is great for freezing in ice cube bags or trays.
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. - 21 Jul 2008