MY CLASSIC FISH STOCK 

Many of my recipes use fish stocks, now you can buy your fish stock, in fact I’ve done so myself on various occasions, but fish stock is really easy to make, in the kitchen we’ll make large batches and freeze it for when required 

What you must remember is that fish stock is used for flavour, it isn’t a sauce in its own right, but the same amount of time, effort and good ingredients should be used to ensure the best stock possible 

I always use fish bones from brill, monkfish, turbot or halibut, I find these will make you the best stock 

SHOPPING LIST 

A good glass of white wine 

1 bulb of fennel finely chopped 

About 1kg of fish bones 

1 stick of celery finely chopped 

2 carrots finely chopped 

1 onion finely chopped 

1 medium leek finely chopped 

Good bunch of fresh thyme 

METHOD 

In a large pan sweat the vegetables and thyme in a small amount of oil until softened 

Cut the bones into pieces small enough to fit into the pan

Add the bones and wine to the pan, and just cover with water 

Simmer for about 30-40 minutes, from time to time skim off any scum which will sit on the top

You can now strain the stock and return to the boil and reduce by 1/3

This process will intensify the stock and flavour, just gently reduce until you have about 2 pints 

Cool, and freeze in batches until you require it 

  

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