Seafood Stock Recipe
Adaptable and Quick

This seafood stock recipe can be used in all recipes that call for fish stock as a base.

Seafood Stock Recipe

Skin, bone, heads, trimmings from your fish or prawn (shrimp) shells
water to cover
Peppercorns
1 onion, peeled and chopped
1 stick celery, chopped
Bay Leaf

Wash the fish trimmings and place in a pot large enough to fit them.

Cover with cold water and bring up to simmering.

Add the other ingredients and simmer gently for up to 40 minutes.

Strain and cool or use immediately.

Do not leave the stock simmering for longer than 40 minutes as it could become bitter and do make the stock on the day you want to use it.

Fish stock is one thing that won't keep and doesn't improve with age...

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