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I have been involved in this work and I am keen gardener so have been composting a lot of my own food waste. But... More
Basic Fish Stock
Making stock from leftover fish bones will ensure you always have a good base for fish sauce or soup. Whereas the other stocks take a long time to cook, fish stock is quite quick. If it’s overcooked the flavour will become bitter.
Ingredients show imperial units
- 500g fish bones and skin
- 1 tablespoon of olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 1 onion, chopped
- 1 garlic clove
- 1 small bayleaf
- Sprig of thyme
- Parsley stalks
- Few fennel seeds (optional)
- ½ bottle white wine.
Instructions
- Wash fish bones and skin. In a large casserole dish heat olive oil and add onion and garlic clove. Stir for 1 minute then add bayleaf, thyme, parsley stalks, fennel seeds and ½ bottle white wine.
- Boil to reduce until it becomes sticky and syrupy. Add the fish bones and cover with water. Bring to the boil, skimming the surface of sediment.
- Cover and cook in the oven at 190°C (375°F) mark 5 for 15 minutes. Remove from the oven cool a little before straining the stock into a colander with a large bowl underneath to catch the liquid. Pour the stock through a muslin or sieve to remove all the sediment which will ensure a clear stock.
TOP TIP
Remember that liquid expands by 10% when frozen, so do not... Read more
