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Fish Stock

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(1 vote, average 4.00 out of 5)

fish-stockStock is the base for all sorts of delicious dishes such as risottos, sauces, stir-fries and, of course, soups.

You Need: (Serves 6)

  • 1.5kg fish bones and heads
  • 1/4 cup olive oil
  • 1 large red onion, thickly sliced
  • 1 large leek, thickly sliced
  • 1 medium fennel bulb, thickly sliced
  • 4 cloves garlic, sliced
  • 400g can chopped and seeded tomatoes
  • 3 leafy celery stalks, broken in half
  • 3 1/2 litres of water
  • 1/2 litre white wine
  • 2 bay leaves
  • juice of 1 large lemon
  • 2 strips lemon peel
  • 1/2 bunch parsley
  • 1 2/2 tespoons saffrom threads, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper

 

Method:

Heat the oil in a large, heavy-based saucepan. Add the onion, leek and fennel and cook slowly over a moderate heat for 5 minutes or until tender. Stir occasionally.

Stir in the garlic, tomatoes and celery. Raise the heat and cook for 5 minutes.

Add water, wine, fih trimmings and stir. Toss int he remaining ingredients and cook uncovered over low heat for 45 mintues.

Strain the stock through a sieve ensuring you press fish trimmings and vegetables with a wooden spoon to extract all the flavours.

Ideally, make your stock 1 day in advance so the flavours are optimised. It can also be stored in an airtight container in your refrigerator for up to 4 days. If you want to store it longer, freeze it in 1/2 litre storage containers.