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Basic Fish Stock
Ingredients:
1 onion
2 leeks
2 carrots
1 1/2 pound fish heads and bones
5 black peppercorns
7 1/2 cups water
Instructions:
1. Cut the onion into quarters, slice the leeks and cut the
carrots into chunks.
2. Place all the vegetables and the fish heads and bones in a large saucepan with the peppercorns and water. Bring to the boil for 5 minutes.
3. Lower the heat, cover and simmer for 15 minutes. Allow the stock to cool completely. Strain through a sieve lined with muslin before use.
4. The stock can be stored in the fridge for 2-3 days or frozen for 2-3 weeks.
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