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Don't waste your bones....

Save your fish bones & carcasses.. You'll thank me later!

In a heavy pot, cook off white onions, celery, fennel & white leek. 

Using scissors, cut 1kg leftover white fish into 2-3 inch pieces and add to the sweated vegetables. Cook off for a further 2-3 minutes and add a good glug of white wine to loosen everything up. Scrape off the bottom of the pot with a wooden spoon as necessary.

Add enough water to cover the majority of the fish. Bring to a simmer for 30-45mins. Allow to cool.

fish stock

You have just made epic fish stock!

Drain off using a large sieve and use for your next seafood dish or freeze in tupperware for later.

fish stock and risottoprawn and asparagus risotto

 

Toby Stafford-Deitsch

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