Fish stock

Fish stock

By
From
Acquacotta
Makes
1 litre
Photographer
Emiko Davies; Lauren Bamford

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
300-500g fish head, bones and tail
1 brown onion, roughly chopped
1 celery stalk with young leaves, celery stalk
1 carrot, roughly chopped

Method

  1. Heat the olive oil in a soup pot over medium–high heat. Sear the fish bones and head for 1–2 minutes – this will bring out extra flavour. Add the vegetables and continue cooking for 1 minute, then pour over 1.5 litres of cold water.
  2. Bring to the boil, then turn down to low and simmer for 30 minutes, uncovered. Remove from the heat and strain through a fine-meshed sieve.
  3. This makes a little over 1 litre of stock, which you can use instead of water for any fish soups, stews or pasta sauces. It also freezes well.
Tags:
Italian
Tuscany
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