Fish stock

Prep time less than 30 mins

Cook time less than 30 mins

Makes 1-2 pints

Method

Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool.
Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.

1 carrot, peeled and roughly chopped

1 stalk celery, roughly chopped

Â½ bulb fennel, roughly chopped

1 onion, peeled and quartered

3 fresh parsley stalks

1 dried bay leaf

6 black peppercorns

1kg/2Â¼lb fish bones and skin

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