Homemade: Fish Stock
I often come home from the fish shop with a fish head (and/or carcass) in tow to make fish stock to use in paella or seafood chowder. I don’t add salt when preparing stock, instead seasoning to taste the actual dish that it will be used in.
Ingredients
- 2 tbsp olive oil or knob of butter
- 1 onion, roughly sliced
- 1 small fennel bulb, roughly sliced
- 1 carrot, roughly sliced
- 1 bay leaf
- 6-8 black peppercorns
- About 800g fish head or carcass
- ½ glass - about 80ml dry white wine (optional)
- 2 litres water
Instructions
- Heat the oil in a large pan or stockpot. Add the olive oil, onion, fennel and carrot and sauté over a moderate heat for 5 minutes until softened. Add the bay leaf, peppercorns and fish head.
- Pour over the wine and water, cover lightly with a lid and bring to a simmer. Turn down the heat and cook gently for 25-30 minutes. During this time, skim off any scum that comes to surface.
- Cool a little, then strain through a large sieve. Cool the stock completely, then refrigerate for 3 days, or freeze for up to 2 months.