Ingredients

The following ingredients have 1 Servings
  • about 1 kg fish bones and skin
  • 1 large leek
  • 1 large carrot
  • 1 celery stalk
  • tomato
  • 1 tsp black peppercorns
  • 3 sprigs fresh parsley
  • 125 ml dry white wine (optional)
  • generous pinch of salt
  • enough water to cover

Instruction

  • Rinse the fish bones and skin and place in a stockpot or large heavy based saucepan.
  • Chop the leeks, carrots and celery roughly and add to the stockpot.
  • Add everything else to the stockpot, then add enough cold water to cover the fish and vegetables (about 1.5 litre/6 cups).
  • Place the stockpot onto a high heat and bring the liquid to a simmer.
  • After five minutes, start to remove the scum that forms on the surface with a slotted spoon or skimmer and discard. Reduce the heat and simmer on low heat, covered, for 25 minutes.
  • At the end of cooking time, strain the stock into a clean pot, discarding all the solid contents. Cool to room temperature, then store in the fridge for up to 3 days, or freeze.