Fish Stock

Name: Fish Stock
Prep time: 20 min
Cook time: 1 h 19 min
Total time: 1 h 39 min
Yield: 12 serving(s)
Ingredients: 1 -2 kg fish, lugs and bits (any leftover bits will do, including heads); 2 teaspoons salt; 2 teaspoons cracked pepper; 1/2 lemon (no skin); 3 bay leaves; 1 large onion, brown, unpeeled and chopped; 3 medium carrots, chopped roughly; 1/2 cup white wine

Submitted by mummamills

"great freezer stand-by, for a chowder or seafood crepes etc. Worth the effort, which isn't much :)"

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Ready In:: 1hr 39mins
Ingredients:: 8
Serves:: 12

ingredients

1 -2 kg fish, lugs and bits (any leftover bits will do, including heads)
2 teaspoons salt
2 teaspoons cracked pepper
¹⁄₂ lemon (no skin)
3 bay leaves
1 large onion, brown, unpeeled and chopped
3 medium carrots, chopped roughly
¹⁄₂ cup white wine

directions

Put in a stock pot, cover with water, and bring to the boil.
Cover and turn heat to lowest setting, leave about 40 minutes.
At this point you can pull off any use-able flesh, put in fridge.
Bring stock back to a slow simmer.
Simmer for about 30 minutes (depends on the thickness of your lugs, mine were HUGE).
Don't boil the stock, or it will turn bitter. If you need to reduce it, strain first, then boil till reduced to desired consistency.