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Spin the wheel

Basic fish stock

  • 1.2L (2 pints) water
  • 1 stalk celery, chopped
  • 1 small onion, quartered
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 225g (8 oz) fish, gutted and bone in
  • Combine water, celery, onion, bay leaf and salt and pepper in a large saucepan. Bring to rolling boil over high heat. When at the boil, add fish. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
  • Strain stock thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.