Fish Stock Recipe
Leftover fish from filleting after removing the guts
1 stick of celery
3 cloves garlic
salt and pepper
2 l water
Add all the ingredients to a large pot.
Bring to the boil and then simmer with the lid on.
Make sure you have good ventilation on as it does smell, well, fishy!
I have simmered the pot for 3 days to reduce it.
Cool to room temperature.
Strain the liquid from the other ingredients.
Pour into containers, plastic bags or ice cube trays.
Bare in mind that the ice cube trays will have a fishy smell so I wouldn’t use them for ice afterwards.
Use in noodle soups, risottos, paella, bouillabaisse, sauces.