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Prep 10 minutes
Total 50 minutes
Makes Litre
US | Metric
Ingredients
  • 1 kg white fish bones and trimmings
  • 15 g butter
  • 1 Onion, peeled and chopped
  • 1 fennel bulb, chopped
  • 1 leek, chopped
  • 2 sticks of celery, chopped
  • 300 ml white wine
  • 1 lemon, cut into wedges
  • 1 small bunch of parsley
  • 1 small bunch of tarragon
  • 1 small bunch of dill
Fish Stock Fish Stock

Fish Stock

Quick and simple fish stock

Fish stock can be bought very conveniently in concentrated liquid, block or powder form, as well as fresh in tubs. However, it’s not at all difficult to make your own, and it will probably taste far better. Plan on making it next time you either take a trip to the fishmonger/fish counter or know you’ll have some leftover bones from preparing your own fish. Once it’s made, you can use it within 3 days, or boil to reduce it by half and freeze in small containers. When you want to use the frozen stock, dissolve it in an equal quantity of boiling water. 


Wash the fish bones and trimmings of any blood, and roughly chop so they fit into a large, lidded saucepan. 

Place the pan over a low–medium heat and add the butter. When melted, stir in the onion, fennel, leek and celery. Gently sauté until softened but not brown. 

Add the fish bones and trimmings, wine, lemon wedges and herbs. 

Pour over 1.7 litres/3 pints/7 cups of cold water. Bring to the boil and, after 5 minutes, remove any scum on the surface with a spoon and discard. 

Reduce the heat, cover with a lid and simmer for 25 minutes, skimming every so often. 

Strain the stock, first of all through a colander and then a fine sieve, discarding the fish, trimmings, herbs and vegetables. 

The stock is now ready either to use, or to cool and store in the fridge for up to 3 days, or to boil to reduce by half and store in its more concentrated form in small containers in the freezer, remembering to dilute it when using. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Fish Stock

Quick and simple fish stock

Fish stock can be bought very conveniently in concentrated liquid, block or powder form, as well as fresh in tubs. However, it’s not at all difficult to make your own, and it will probably taste far better. Plan on making it next time you either take a trip to the fishmonger/fish counter or know you’ll have some leftover bones from preparing your own fish. Once it’s made, you can use it within 3 days, or boil to reduce it by half and freeze in small containers. When you want to use the frozen stock, dissolve it in an equal quantity of boiling water. 

favorite
print
rate
Prep 10 minutes
Total 50 minutes
Makes Litre
US | Metric
Ingredients
  • 1 kg white fish bones and trimmings
  • 15 g butter
  • 1 Onion, peeled and chopped
  • 1 fennel bulb, chopped
  • 1 leek, chopped
  • 2 sticks of celery, chopped
  • 300 ml white wine
  • 1 lemon, cut into wedges
  • 1 small bunch of parsley
  • 1 small bunch of tarragon
  • 1 small bunch of dill

Wash the fish bones and trimmings of any blood, and roughly chop so they fit into a large, lidded saucepan. 

Place the pan over a low–medium heat and add the butter. When melted, stir in the onion, fennel, leek and celery. Gently sauté until softened but not brown. 

Add the fish bones and trimmings, wine, lemon wedges and herbs. 

Pour over 1.7 litres/3 pints/7 cups of cold water. Bring to the boil and, after 5 minutes, remove any scum on the surface with a spoon and discard. 

Reduce the heat, cover with a lid and simmer for 25 minutes, skimming every so often. 

Strain the stock, first of all through a colander and then a fine sieve, discarding the fish, trimmings, herbs and vegetables. 

The stock is now ready either to use, or to cool and store in the fridge for up to 3 days, or to boil to reduce by half and store in its more concentrated form in small containers in the freezer, remembering to dilute it when using. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.