675g (1 1/2 lb) bones and trimmings from white fish
4 cups (32 fl oz) 900 ml water
1 onion, sliced
1 carrot, chopped
1 leek, chopped
1 1/4 cup (1/2 pint) 300 ml white wine or cider
6 peppercorns, bruised
1 bouquet garni (optional)
4 cups (32 fl oz) 900 ml water
1 onion, sliced
1 carrot, chopped
1 leek, chopped
1 1/4 cup (1/2 pint) 300 ml white wine or cider
6 peppercorns, bruised
1 bouquet garni (optional)
method
Ask your fishmonger for bones from fish like turbot or Dover sole, if possible, to use in a stock; or use a whole cheap fish like whiting for a really good stock. Do not use oily fish for stock.
1. PUT everything except the peppercorns Into a large saucepan, bring to the boil, and simmer for 30 minutes, skimming off the scum from time to time.
2. Add the peppercorns for the last 10 minutes of cooking time.
1. PUT everything except the peppercorns Into a large saucepan, bring to the boil, and simmer for 30 minutes, skimming off the scum from time to time.
2. Add the peppercorns for the last 10 minutes of cooking time.
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