
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. |
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