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?