Fish Stock

    35 minutes

    Once you make your own fish stock, you will never go back to packaged stock. Rich in the flavours of the sea, this stock can be used in soups, fish stews and risottos. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    3 people made this

    Makes: 3 litres

    • 2kg fish bones and heads
    • 4 L water
    • 1 brown onion, chopped
    • 1 carrot, chopped
    • 2 sticks celery, chopped
    • 3 sprigs fresh lemon thyme
    • 1 teaspoon black peppercorns

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Combine ingredients in large saucepan; simmer, uncovered, 20 minutes. Strain stock through muslin-lined sieve or colander into a large heatproof bowl; discard solids.
    2. Allow stock to cool, cover; refrigerate until cold. Skim and discard surface fat before using.

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