2 tablespoons olive oil or 25 g/1 oz butter 1 carrot, chopped
1 celery stick, chopped 1 small onion, chopped
6 black peppercorns, lightly crushed
1 kg/2 1/4 lb white fish heads, gills removed, and bones salt


1.Heat the oil or butter in a saucepan, add the vegetables and cook over a low heat, stirring occasionally, for 5 minutes.
2.Season with salt and add the peppercorns. Pour in 1 litre/1/pints warm water, add the fish bones and heads, cover and bring to the boil. Skim off any scum that rises to the surface.
3.Lower the heat and simmer for about 45 minutes until the liquid has reduced by half.
4.Remove from the heat, leave to cool slightly, then strain. Concentrated fish stock is used to enhance the taste of poached fish, seafood risottos and fish sauces and soups.

Leave a Reply

Your email address will not be published.