Fish Stock
By OcadoLife
Published on 26 March 2023
Whether it’s a seafood-based soup, sauce, risotto or fish pie, adding homemade Fish Stock to your dish will take its flavour to the next level. This recipe from food writer and recipe developer Kat Mead makes 1.5L and it’s a fantastic way to cut down on food waste – simply freeze fish bones from other dishes until you’ve got enough to use here. Give Kat’s Chicken Stock and Vegetable Stock recipes a go too.Time and servings
45 minsTotal time
10 minsPrep time
35 minsCooking time
Ingredients
- 150 ml of white wine (any you like)
- 500 g of fish heads and bones (from approx. 5 fish, any you like)
- 3 celery stalks, roughly chopped
- 1 onion, peeled and quartered
- 2 bay leaves
- 2 large garlic cloves, bashed
- 1 leek, roughly chopped
- 1 fennel bulb, cut into 6 wedges
- 25 g of flat-leaf parsley
- 1 tsp of black peppercorns
- 25 g of dill
Method
Step 1
Put all the ingredients in a stockpot with 1.6L cold water. Bring to a brisk simmer over a high heat. Reduce to low and cook for 25 mins.Step 2
Turn off the heat and leave to stand for a further 20 mins.Step 3
Strain through a fine sieve into a clean pan; discard the boiled ingredients. Use or chill for up to 2 days or freeze for up to 6 months.