Fresh Fish Stock

When I went to the fishmongers for my mackerel, I said I’d like to keep the bones for stock.  I only did half the recipe which was 1 mackerel and he chucked in the bones and head of a John Dory for free!  I read somewhere you should really only use bones and head of white fish but this worked perfectly for the flavoursome Thai Style Fish Soup I created later.

Makes 1 litre of stock

270g fish bones and heads etc

1 leek

1 carrot

1 onion

Outer leaves of a fennel bulb

15 black peppercorns

Pinch of salt

1.  Cut all the vegetables into chunks and add to the pan with the fish leftovers and 1 litre of boiling water, salt and peppercorns.
2. Bring to the boil and simmer for 1 hour.  Boil uncovered for concentrated stock which is easier to store.
3. Note, you can freeze this until you use it if you wish.  It will keep it really fresh.
4. Make up to 1 litre using boiling water when you’re ready to use it