Makes 900ml (1½ pint)
Ingredients:
900g (2lb) white fish bones and trimmings
1 onion, sliced
2 carrots, sliced
2 celery sticks, sliced
2 bay leaves
A few thyme sprigs
Small bunch of parsley stalks
1. Put fish trimmings in a stockpot or large pan with onions carrots and celery and bay leaves, thyme and parsley. Cover with about 900ml (1½ pint) cold water, until just covering ingredients.
2. Bring slowly to just under boil, never boil a stock as it will become cloudy, and skim off any scum that has formed. Partially cover pan and simmer gently for 30min, regularly skimming off scum.
3. Strain stock through a colander lined with muslin cloth into a bowl. While stock is warm put a ladle on surface. Press down to allow fat floating on surface to trickle over edge and into ladle. Discard fat and repeat until all fat has been removed.
4. The stock will keep for up to two days in fridge or freeze for up to two months.
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White ceramic bistro plate, Sophie Conran. Classic glass measure jug (1 litres), Classic glass bowl (1 / 2 litres), Pyrex. Large stainless steel Colander, Traditional enamel oblong pie dish (18cm), Lakeland. Montreux saucepan (9 litres, 24cm), Kuhn Rikon UK. Twin Pure Steel soup ladle, Zwilling J.A. Henckels. Glass bowl, muslin, small white plate, chef's own.
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