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Fish Stock



2lb fish bones

2 large onions, quartered

1 celery stick, roughly chopped

4-8fl oz of dry white wine (opotional)

4 pints of cold water

4 peppercorns

a sprig of thyme

4-5 parsley stalks

3 bay leaves


Add enough water to cover the bones. Bring slowly to the boil. Simmer gently for 20 minutes. Strain, leave it to cool, and skim off all the fat before use.

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