Marqa del Hout

Fish Stock

MAKES 1.25 LITRES (44 FL OZ/5 CUPS)

1 kg (2 lb 4 oz) fish heads and bones

1 small white onion, sliced

1 carrot, sliced

4 parsley stalks

1 small leafy celery stalk, roughly chopped

6 black peppercorns

Remove the gills and any blood from the fish heads and rinse well in cold water with the bones. Place in a stock pot and add the onion, carrot, parsley and celery. Cover with 1.5 litres (52 fl oz/6 cups) water. Place over medium heat and bring slowly to simmering point, skimming as required.

Add the peppercorns and 1 teaspoon salt. Simmer for 20 minutes. Strain though a sieve lined with muslin (cheesecloth) into a bowl, then cover and refrigerate until required. Keeps for up to 4 days in the refrigerator, or freeze for up to 2 months.