River Cafe London by Ruth Rogers & Sian Wyn Owen & Joseph Trivelli & Rose Gray

Author:Ruth Rogers & Sian Wyn Owen & Joseph Trivelli & Rose Gray [Rogers, Ruth]
Language: eng
Format: azw3
Publisher: Knopf Doubleday Publishing Group
Published: 2018-04-09T16:00:00+00:00

Fish Stock

Makes about 8½ cups (2 liters)

1¾–2¼ pounds (780g–1kg) white fish bones

2 medium red onions, peeled and cut into quarters from root to tip

2 medium carrots, peeled and sliced

4 celery stalks

a few fresh flat-leaf parsley stalks

6 white or black peppercorns

2 bay leaves

1 fennel bulb, untrimmed, cut in half vertically

Put all the ingredients into a large stockpot and cover with about 8½ cups (2 liters) cold water. Bring to the boil, skimming off the scum as it comes to the surface. Lower the heat and simmer, uncovered, gently for 15 minutes—in order to achieve a fresh-tasting stock, do not be tempted to simmer longer than this.

Strain and use immediately, or freeze.

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