Fish Stock for Storing RecipeOrigin: Britain Period: Traditional |
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This is an excellent basic fish stock that's ideal for reducing and freezing for later use and makes an excellent stand-by. Ingredients:
1kg fish bones and skin (freeze the remains after filleting fish until you have enough) 
Fish Stock for Storing Preparation:Method:Making this is simplicity itself. Combine all the ingredients in a large pan or stock-pot and cover with water. Bring the mixture to a boil, skimming off any scum that forms. Reduce to a simmer then cover and cook for about 25 minutes, or until the stock is well flavoured. At this point take off the heat then strain into a large bowl and set aside to cool. If not used immediately this stock can be refrigerated, but must be used within three days. It is best, however, as a freezer stand by. To freeze return the stock to a clean pan, bring to a rapid boil and cook until the volume has reduced by half. Take off the heat and set aside to cool then pour into ice cube trays and freeze. Remove the frozen cubes from the ice trays and store in a plastic bag. When you need fish stock take 1 cube per 250ml of stock you need and dissolve in boiling water. |
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