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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.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

500g fish bones and skin
1 chopped onion
1 garlic clove
1 small bayleaf
Sprig of thyme
Parsley stalks
Few fennel seeds (optional)
½ bottle white wine.

1 tablespoon 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.

Instructions

Wash fish bones and skin. In a large casserole heat olive oil and add onion and garlic clove. Stir for 1 minute then add bayleaf, sprig of 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.

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