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Fish trimmings—the head, skin and bones—from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.)
Fresh stocks will keep in the refrigerator for 3–4 days or in the freezer for up to 6 months.
• For special-occasion fish dishes, use 300 ml white wine and just 1 litre of water.
• Make a SHELLFISH STOCK using prawn, crab, lobster or mussel shells, instead of the white fish trimmings.