Fish Stock
8 ingredients
7 steps
Ingredients
- 1 -2 kg fish, lugs and bits (any leftover bits will do, including heads)
- 2 teaspoons salt
- 2 teaspoons cracked pepper
- 12 lemon (no skin)
- 3 bay leaves
- 1 large onion, brown, unpeeled and chopped
- 3 medium carrots, chopped roughly
- 12 cup white wine
Directions
-
1Put in a stock pot, cover with water, and bring to the boil.
-
2Cover and turn heat to lowest setting, leave about 40 minutes.
-
3At this point you can pull off any use-able flesh, put in fridge.
-
4Bring stock back to a slow simmer.
-
5Simmer for about 30 minutes (depends on the thickness of your lugs, mine were HUGE).
-
6Don't boil the stock, or it will turn bitter.
-
7If you need to reduce it, strain first, then boil till reduced to desired consistency.
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