1 fresh flat-leaf parsley sprig 1 sprig fresh thyme
1 onion, chopped 1 carrot, sliced
1 celery stick, sliced 1 tablespoon black peppercorns, lightly crushed
1 kg/2 1/4 lb white fish or white fish bones and heads, gills removed salt


1.Pour 2 litres/3 1/2 pints water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt.
2.Gradually bring to the boil, then reduce the heat and simmer for 30 minutes. Remove from the heat, leave to cool, then add the fish (the water should just cover).
3.Return to the heat, bring just to the boil, then reduce the heat and simmer for 20 minutes. Remove from the heat and leave the fish to cool in the stock for a stronger flavour.
4.Strain the stock and use for a nice soup or Seafood Risotto.
5.If using only bones and heads, add to the pan with the herbs and vegetables and simmer for 30 minutes. Leave to cool slightly, then strain.

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