Servings: 10 · Prep Time: 10 mins · Cooking Time: 60 mins
Total Time: 70 mins
This by far the quickest stock/broth to make. Fish bones , heads and cartilage literally melt if you cook too hot or too long. Avoid oily fish such as salmon, tuna and mackerel, instead ask your fishmonger to save you heads, bones, carcasses from bass, cod, white fish and flat fish. As long as you buy other fish from them, you will normally get a bag of bones for free! It's a delicious broth, that once you freeze it, will last up to six months.
- Fish Bones (As much as you can get)
- Celery (2 Sticks)
- Garlic (2 cloves)
- Star Aniseed
- Herbs (handful)
- Black Pepper (1/2 tsp)
- Red Wine Vinegar (2 tbsp)
Chop everything as fine as possible as the more the surface area, the more the flavour. Some people fry the veg first to release more flavour, but I like to make my stock as quick as possible! Bring everything to the boil and then reduce heat to simmer for just one hour!
Skim off the scum, and then seal with cling film and let sit until it cools. Then gently pass through a cheese cloth and sieve. Store in a jar in the fridge for a few days or use a large ice cube tray and put in the freezer.
Tip: Don't stir or it becomes cloudy.
Tip: To add an extra taste, you can always add a nori sheet of seaweed.