Fish Stock

Making fish stock is not difficult once you have the ingredients. It freezes well for up to three months, and remains usable for up to six months.

Ingredients

3 lb. fish spines, fins and heads. (avoid oily fish like salmon or mackerel.)

1/2 of a large parsnip root, sliced into rounds

1 leek, sliced thin

2 stalks celery, sliced

1 carrot, sliced into rounds

Trimmings from a fennel bulb

1/2 cup sliced button mushrooms

1/2 bunch parsley

1-inch piece of ginger, sliced thin

2 bay leaves

1 garlic clove, smashed

1 sprig of fresh thyme or 1 tsp. dried

1 cup dry white wine

Cold water

If you do not have all these ingredients it’s okay. You can vary the vegetables and herbs. 

Wash bones and heads well under cold water. (If the gills are still attached, cut them out.) Add bones to a large saucepan with all vegetables (apart from the mushrooms and herbs). Add 1 cup of water, bring to the boil and allow to steam on high heat with the lid sealed for 5 minutes. Remove from the heat and add the herbs and mushrooms, stir everything to combine. Now add more cold water to cover it all by an inch.

Bring the stock back up to a simmer. Do not let it boil. It is important that you don't let it boil, because fish stock will get cloudy in a hurry if you do. Simmer for 40 minutes and skim impurities as best you can.

After 40 minutes, strain the stock and add salt. Add enough to suit your taste.

You can keep the stock if you like. Pour into jars or containers and freeze.