Fish stock is so quick and easy to make and freeze that there’s no excuse for using commercial stocks or stock cubes. Freeze stock in ice cube trays then store in well-sealed freezer bags for easy use.
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.
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 salmon, tuna and mackerel.
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