Fish Stock


600g fish bones

2 shallots, roughly sliced

1 small onion, roughly chopped

1 small carrot, roughly chopped

1 leek, white part only, roughly sliced

1 celery stalk, roughly sliced

3 portobello mushrooms, roughly sliced

1 bouquet-garni (use a string to tie together 1/2 bunch parsley, 1 sprig of tarragon, 2 sprigs of rosemary)

2 cloves, whole

6 black peppercorns

1 bay leaf

2 litres water

200ml white wine


1. Add all ingredients into a pan and bring to the boil.

2. Reduce the heat and simmer uncovered and without stirring for 30 minutes. Skim when necessary.

3. Strain through a sieve.

You can freeze this stock in small batches for later use.

Makes: 2 litres