Make Your Own Fish Stock

For ingredients, you shall prepare for 1 kg fish bones, heads (with grills removed) and tails (sole or plaice are tastiest, but any other white, non only fish will do), 1 large onion (coarsely chopped), 2 shallots (coarsely chopped), 2 ribs celery (tops included, coarsely chopped), 2 large carrots (scrubbed nut not peeled, coarsely chopped), 2 bay leaves, 2 cloves, 6 sprigs of parsley (coarsely chopped), 1 tbsp of peppercorn, lemon rind from half a lemon, cold water to cover.

The making : Place everything in a stockpot and bring to simmering point, do not boil. Simmer for 20-30 minutes, but no longer or the stock will become bitter. Strain through muslin or use non-metallic colander. Reduce the strained stock by boiling, if required. Use or freeze, as required.

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By: soupmaster

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