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Fish  Stock    HT    CD    ACC    40mins

Makes Approx 600ml/20fl.oz.    Hot    Cold    Alcohol Accompaniment   Savoury  Sauce    Eggless  Gravy    Gluten Wheat Dairy Free  


225g/8oz Raw Fish trimmings (fins, bones, heads etc.) 

1/2 large Onion, sliced

2  Carrots, sliced

1 Stick Celery, (including the leaves if possible), sliced

4 whole Black Peppercorns

1 Bouquet Garni


600ml/20fl.oz. Water

90ml/3fl.oz. Dry White Wine (check manufacture)

1 teasp Sugar



1. Place all the ingredients in a large saucepan, bring to the boil, skim any scum from the surface, then reduce the heat, and simmer for 30 minutes, stirring from time to time.

2. Strain the stock, discarding the bones, vegetables, and seasonings. Refrigerate until ready to use.


 Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Make Ahead




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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