Many of my recipes use fish stocks, now you can buy your fish stock, in fact I’ve done so myself on various occasions, but fish stock is really easy to make, in the kitchen we’ll make large batches and freeze it for when required

What you must remember is that fish stock is used for flavour, it isn’t a sauce in its own right, but the same amount of time, effort and good ingredients should be used to ensure the best stock possible

I always use fish bones from brill, monkfish, turbot or halibut, I find these will make you the best stock

SHOPPING LIST

A good glass of white wine

1 bulb of fennel finely chopped

About 1kg of fish bones

1 stick of celery finely chopped

2 carrots finely chopped

1 onion finely chopped

1 medium leek finely chopped

Good bunch of fresh thyme

METHOD

In a large pan sweat the vegetables and thyme in a small amount of oil until softened

Cut the bones into pieces small enough to fit into the pan

Add the bones and wine to the pan, and just cover with water

Simmer for about 30-40 minutes, from time to time skim off any scum which will sit on the top

You can now strain the stock and return to the boil and reduce by 1/3

This process will intensify the stock and flavour, just gently reduce until you have about 2 pints

Cool, and freeze in batches until you require it

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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