Fish Stock

Make a simple and tasty fish stock.


  • 1.50 kg white fish trimmings (heads with gills removed)
  • 1 medium onion (sliced)
  • 1 small leek (thinly sliced, white part only)
  • 1 small carrot (thinly sliced)
  • 1 stick celery
  • 6 parsley stalks
  • 10 black peppercorns
  • 285 ml white wine
  • 1.80 l white wine


  1. Place all the ingredients in a large saucepan and bring slowly to a point just below boiling.
  2. This is important as, if the stock is allowed to boil, the end product will be cloudy.
  3. Simmer gently for 20 minutes, periodically skimming any scum from the surface.
  4. Strain through a sieve and allow to cool before refrigerating.


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