Fish Stock

 

1 LITRE

 

Ingredients

Fish bones (sole, plaice, whiting, turbot)                1 kg

Water                                                                       1.5 ltr

Onions                                                                    150 g

Margarine                                                                5 g

Peppercorns (white)                                                10

Bouquet garni                                                         1

Juice of lemon                                                         1

 

Method

  1. Peel and shred the onions.
  2. Place the margarine, onions and fish bones in a saucepan cover with a lid and cook until the essence has been extracted for 5 minutes.
  3. Add the remaining ingredients and bring to the boil, skim and simmer for 20 minutes. 
  4. Strain through fine strainer or muslin.  
  5. Reboil and cool.

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