Monday, 25 April 2011

Home made fish stock

So the only reason I made this was for the Paella. I purposely didn't include it in the Paella recipe because I didn't want to scare anyone off from trying it. It is so easy, and you can freeze it. It is really a crime not to make your own fish stock.

The stock is a rich, flavorsome liquid that forms the foundation of so many recipes.


  • 1.5kg white fish bones and heads (you can get this at any fish monger)
  • 2 brown onions quartered
  • 5 bay leaves
  •  6 tomatoes
  • 1 garlic bulb, halved horizontally with skin on
  • 1 handful flat leaf parsley leaves and stalks
  • 2 tbs black peppercorns

Wash the fish bones under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan and add 4 liters of cold water. Bring to the boil the reduce the heat and gently simmer for 1 hour, skimming away any foam that forms. Strain the stock, discarding the solids. Use immediately or allow to cool, then you can freeze.

I made enough of this to last me a year. If you opened my freezer you would think I am starting a  business that requires copious amounts of fish stock. What was I thinking?

1 comment:

  1. I think you should start mentioning your 'local fish monger' by name. Then they could become a sponsor of this blog and supply you with the products for you wonderful recipes.