Fish Stock Recipe

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Fish Stock Recipe

Ingredients:  Makes 1.4 liters

1.1 kg white fish trimmings (bones, heads with gills removed), washed

White part only of 1 small leek, thinly sliced and washed

2 sticks celery, trimmed and thinly sliced

1 medium onion, peeled and thinly sliced

1 small lemon, thinly sliced

Sprig dill

Sprig parsley

12 black peppercorns

1 bay leaf

285 ml dry white wine

1.4 liters water

 

Method:

Put all the ingredients into a large stainless steel or enamel saucepan and bring slowly to the boil.  As soon as the stock comes to the boil, turn down the heat and skim off the scum that has risen to the surface.  Partially cover the saucepan and simmer for 30 minutes, then immediately strain the stock into a large bowl through a large colander lined with a scalded and wrung out piece of muslin or linen; discard the white fish trimmings and vegetables.  Use the stock at once, or cover and cool it for 2-3 hours.  Keep fish stock in the refrigerator for 1 day only before use.  For longer keeping, spoon measured amounts (, or 1 pint - 150, 285 or 570 ml) into rigid containers or polythene bags.  Seal, label and freeze immediately.

 

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