Fish stockReviewed by our expert panel
- 650g fish heads and bones (snapper works well)
- 1 onion, sliced
- 1 tablespoon oil
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 cloves garlic
- 1 bay leaf
- 8 mixed peppercorns
- pinch of salt
- ¾ cup white wine
- 6 cups water
1 Clean the fish bones thoroughly by rinsing in cold water, removing as much blood as possible. If using a fish head, remove any gills.
2 In a large pan heat oil over medium and cook onion until softened.
3 Add fish bones and cook for 3 to 4 minutes, stirring occasionally.
4 Add remaining ingredients, bring to boil and reduce heat to simmer. Cook for 25 to 30 minutes, skimming when needed. Strain through a sieve. Once cooled divide into portions. Label and freeze or chill.
Make it low FODMAP: Swap the onion for 1 cup sliced leek leaves and swap garlic for 2 tablespoons of garlic infused oil.
Fish pie Fish soup
Any seafood dishes
Tips for making homemade stock
- Use a deep pot to ensure bones and vegetables are completely immersed.
- Add cold water, not hot water, to your pan as this ensures the stock cooks slowly and evenly.
- Use bones only, as a classic stock flavour is derived from bones and not from the meat.
- For a beef stock, brown the bones in the oven first to give more depth of flavour.
Two key processes
Skimming: When stock comes to the boil, use a slotted spoon to remove the foam that floats to the top. Skimming allows for a clear stock and more concentrated flavour.
Straining: Once stock has been cooked, strain it through a fine sieve or clean tea towel and cool as quickly as possible.
Store in airtight containers, either in the fridge for five days or freeze in an airtight container for up to three months. Label all stocks clearly with the flavour and date made.
If you are cooking smaller amounts of food, you can make stock cubes by pouring into ice trays.
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