Make a simple and tasty fish stock.


  • 1.5 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
  • 1.8 l white wine


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

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