Fish Stock


  • 1 x onion, peeled & medium rough chopped
  • 1 large fennel bulb, medium rough chopped
  • 100g carrot, medium rough chopped
  • 100g celery, medium sliced
  • 25g white button mushrooms, sliced
  • 1 sprig of thyme
  • 2.5 litres cold water
  • 1kg flat fish bones or 500g white fish flesh


  • Put all ingredients except the fish into stock pot – bring to the boil and simmer for 40 minutes
  • Add the fish, skim and scum on the surface and simmer another 20 minutes
  • Stain thru sieve into clean pot and continue to simmer until reduced to 1.2 litre


  • 1.2 litres


  • DO NOT add salt – salt will be used when cooking with the stock
  • Do not be tempted to add other flavors – keep it simple

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