Traditional Fish Stock
|Fish trimmings||1 Pound (500 Gram, Bones, Heads, Tails, Skins)|
|Water||1 1⁄2 Pint (900 Milliliter)|
|Onion||1 , quartered|
|Celery stalk with leaves||2 , roughly chopped|
|Dry white wine/Cider||1⁄4 Pint (150 Milliliter)|
1. Put the fish trimmings into a large saucepan and cover with the measured water. Add all the remaining ingredients, stir well and bring to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Lower the heat and simmer, partially covered, for 30-40 minutes.
2. Remove the saucepan from the heat and strain the mixture through a sieve, discarding the fish trimmings and other ingredients. Cool, then cover closely and store in the refrigerator. Use within 2 days. This stock is suitable for freezing; if frozen, use within 2 months.