Stocks

Stocks are used to many recipes such as rices, soups or sauces.

Sometimes we use stock or stock cubes bought from shops. Good as they are for an emergency, homemade stock is healthier, more natural and with less fats and salt.

They last for 3 days in the fridge or 2 months frozen.

Here we explain how to make them. Depending on whether we want fish, chicken or shellfish stock the combination of vegetables and spices will be different.

• Fish Stock
• Chicken Stock
• Shellfish Stock

Tips:

• You can concentrate the stock by boiling it, and then freeze in ice cubes and store in a sealed plastic bag in the freezer. This way it is easier to unfreeze just what you need with each recipe and use it as stock cubes.

• Instead of using a strain you can use a thin cotton fabric. The stock will be more clear.

Fish Stock

Makes about 1,5 Litres

• 1 Kg washed Fish bones, such as hake, monkfish, cod and conger.
• 1 medium Onion, peeled and chopped.
• 1 Celery stalk, washed and chopped.
• 1 Leek, cleaned and roughly chopped.
• 2 Garlic cloves, smashed.
• ½  Fennel bulb, chopped (optional).
• 300 ml. White Wine.
• 2 L. cold Water.
• 1 dried Bay leave.
• ½ teaspoon Black peppercorns.

Directions

• Put the fish bones and wine in a large pan.
• Cook until the wine has evaporated.
• Add the rest of the ingredients to the pot including the water.
• Bring just to the boil.
• With a metal spoon, skim off any scum that rises to the surface.
• Reduce the heat and simmer for 30 minutes.
• De-scum occasionally.
• Leave to rest for 10 minutes.
• Strain the stock though a fine mesh strainer and use or store as required.

Tips

• Do not use mackerel, skate, mullet, or salmon in this recipe, their taste is too strong and heavy.
• The fennel bulb brings up the  flavors from fish and shellfish. If you can get it don’t hesitate to use it.