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| Fish stock |
ingredients
- 2.3kg/5lb fish trimming
- 5 onions, quartered
- 5 celery sticks, including leaves, chopped
- 5 sprigs of fresh flat-leaf parsley
- 5 bay leaves
- 1 teaspoon dried thyme
- 750ml/11/4pt dry white wine
- salt and freshly ground black pepper
makes 1.8 litres/3pt
- Put all the ingredients in a large stockpot or heavy saucepan, and add 3 litres/5pt water. Set over a high heat, bring to the boil, then skim off any scum from the surface.
- Reduce the heat and simmer, uncovered, for about 40 minutes, continuing to skim off scum from the surface as it rises. Carefully strain the liquor through a fine-mesh sieve, and discard the seasonings.
- Allow to cool, then refrigerate until needed. Use on the same day the stock is made, or divide into portions and freeze until needed.
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