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Fish Stock Recipe
Makes 1 1/2 qts or 6 cups
Ingredients: 1 tbsp butter
2 medium onions
2 quarts water
3 1/2 lbs fish bones, heads and tails
10 black peppercorns
1 bouquet garni
Instructions: 1. Melt the butter in a large heavy-based pan and add the onion.
2. Cook, stirring, over low heat for 10 min until the onion is soft and transparent, but not browned.
3. Add the water, fish, peppercorns and bouquet garni and bring slowly to boil.
4. Reduce the heat and simmer, uncovered, for 20 minutes, frequently skimming any froth from the surface.
5. Strain the stock through fine sieve, discarding the bones and vegetables, and leave to cool before refrigerating.
6. Note: Use a white-fleshed fish for stock. Darker-fleshed, oily fish tends to make the stock greasy.
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