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Fish stock

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 10
Servings 0


  • 1
    onion, sliced with skin
  • 1
  • 1
    celery stick
  • 1
    fish trimmings, bones, skin, heads or shellfish shells
  • fresh parsley stalks
  • bay leaf
  • 1
    lemon, juice
  • pinch fresh thyme
  • pepper
  • 250
    white wine


20‑30 minutes
Put all the ingredients in a saucepan, cover with 750 ml cold water and bring to the boil.
Skim off any scum and simmer for 20 minutes if the bones are small, 30 minutes if large. Strain. Makes 1 litre of stock.

Read more on: fish/seafood

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