How to Make Fresh Fish Stock

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Basic fish stock:
White fish bones & heads (seabream or seabass)		700g
Salt		as required
Water		1.5 litre
Seasonings:
Celery		1
Carrot		1/2
Onion		1/2
Fennel bulb		1/3
Parsley		as required
Spring onions		as required

Method

Cook

Wash the fish thoroughly (organs should already be removed).

Place the fish on an oven tray and sprinkle with the salt a dn keep aside for 20 minutes.

Put in a preheated oven 180C for 15 minutes - this will remove any fishy smells but develop more fish aroma.

Remove the tray from the oven and put the fish in a pan. Add the water and put on high heat. This is a basic stock. For a more seasoned stock, add all the seasonings in the pan with the water.

Remove any scum as it forms. Turn the heat down to medium when it reaches the boil and simmer for 20 minutes. Season to taste with salt, then turn the heat off.

Sieve through a colander, the stock is now ready. This can be frozen if required.

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