FISH STOCK

3 tablespoons olive oil
6 cups vegetables from your fridge or market, coarsely chopped (I’ve
used carrot, leek, onion, garlic and celery)
1 fennel bulb, roughly chopped
2-3 white fish frames with heads
1 cup white wine
1 lemon
1 tablespoon peppercorns

USES
• Add shellfish and lots of parsley to make a light soup and serve with a
crusty piece of toast.
• Add to fish-pie filling before baking.
• To braise chunks of cabbage then serve with mash and fried fish.

Recipe, food styling & photography Will Bowman

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