Fish Stock
Makes about 2 Litres
500g white fish bones and heads (see notes)
3 slices lemon
2 brown onions, peeled and quartered
1 small carrot, halved
1 dried bay leaf
a few black peppercorns
3 stalks flat-leaf parsley
½ cup dry white wine (optional)
2 litres water
Place all ingredients in a large saucepan and just cover with cold water. Bring to the boil, reduce heat and simmer for 15-20 minutes, skimming occasionally to remove any scum that floats to the top (this will prevent the stock from going cloudy). Allow to cool, then strain.
Notes: Snapper or Blue-Eye Trevalla bones make excellent stock, although any bones from white, non-oily fish will do. Avoid bones from oily fish such as Atlantic Salmon, Tunas and Mackerels. Freeze stock in ice cube trays then store in well-sealed freezer bags for easy use
Print this recipe sheet