1 1/2 lb (700 g) fish bones and trimmings
1 onion, peeled and chopped
1 carrot, peeled and chopped
1/2 small fennel head, chopped
4 cups (32 fl oz) 900 ml cold water
3 red serrano chillies, deseeded and chopped
2.5 ml (1/2 tsp) allspice
10 white peppercorns
1 tsp (5 ml) dried thyme
2.5 ml (1/2 tsp) sea salt
1 onion, peeled and chopped
1 carrot, peeled and chopped
1/2 small fennel head, chopped
4 cups (32 fl oz) 900 ml cold water
3 red serrano chillies, deseeded and chopped
2.5 ml (1/2 tsp) allspice
10 white peppercorns
1 tsp (5 ml) dried thyme
2.5 ml (1/2 tsp) sea salt
method
1. Wash and dry the fish trimmings and place in a large saucepan.
2. Add the vegetables to the pan with the other ingredients.
3. Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
4. Strain the stock through a fine sieve into a bowl and check seasoning.
5. Cool as quickly as possible, then refrigerate for up to 2 days.
2. Add the vegetables to the pan with the other ingredients.
3. Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
4. Strain the stock through a fine sieve into a bowl and check seasoning.
5. Cool as quickly as possible, then refrigerate for up to 2 days.
serving amount
makes 600 ml (1 pint)
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