Fish stock

Prep time less than 30 mins

Cook time less than 30 mins

1.2 litres/2 pints

From Taste of the Sea

Method

Place the fish bones in the water and bring to the boil. Simmer for 20 minutes, then pass through a strainer lined with muslin.
Return the stock to the pan and add the vegetables. Bring to the boil and simmer again for 45 minutes. Strain again, then use or store. You can store stock in a covered container in the fridge for up to four days. You can keep it indefinitely if you re-boil it every four days or so. Otherwise, store it in small quantities in the freezer.

1 large carrot, chopped

1 celery stick, including the leafy top, sliced

1 large leek, chopped

a handful of fresh white button mushrooms, sliced

1 large onion, chopped

1.5kg/3lb fish bones, including heads

1.75l/3pt water

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!