basics ( stocks )
Fish Stock
Use the trimmings from any white-fleshed fish to make this stock
1k / 2lb fish bones and heads
150g / 5oz carrots, sliced
150g / 5oz leeks, chopped
50g / 2oz spring onions, chopped ( scallions )
125ml / 4floz dry white wine
2L / 31/2 pints water
1 bouquet garni
Remove the gills from the fish heads, then soak the bones
and heads in cold water for 3-4 hours. Roughly chop the fish bones
and heads.
Sweat the vegetables in the butter, add the fish pieces and the wine.
Increase the heat and reduce the liquid by half, then add the water.
Bring the mixture to the boil, skimming the surface frequently. After
5 minutes cooking time, add the bouquet garni and simmer, uncovered, for
25 minutes.
Carefully strain the stock into a bowl through a muslin-lined sieve. Leave to cool, then store in the refridgerator ( icebox ) for up to one week, or for several weeks in the freezer.