Introduction Fish stock is the base for many Asian and Chinese recipes of soups and sauces. To avoid the stock
being greasy, use white-flesh fish instead of the darker-flesh or oily
one.
Makes about 2.5 pints
Preparation time: 15 minutes
Total cooking time: 30 minutes
Ingredients 1/2 oz butter
2 medium onions, chop finely
8 cups water
3 lb fish parts (bone, head and tail)
10 black peppercorns
1 bouquet garni
Method of preparation Melt butter in pan, add onion.
Stir over low heat for 10 minutes until onion is soft but not brown.
Add water, fish parts, peppercorns and bouquet garni;
simmer to boiling point.
Simmer uncovered for 20 minutes, skim froth from the surface.
Sieve to discard solids; leave to cool.