Fish Stock

From: The Naked Chef Takes Off by Jamie Oliver, 2000, ISBN# 1-4013-0824-4

Makes 5 pints of stock
6 handfuls of fragrant root vegetables (celery, fennel, onion), chopped
½ a head of garlic, broken up and sliced thinly
2 dried red chilies
4 ½ lb. fish bones, chopped and washed thoroughly
2 Tbsp. olive oil
1 cup plus 2 Tbsp. dry white wine
6 pints cold water
6 sprigs of fresh parsley
1 sprig of fresh thyme

In a large, deep pan, slowly fry the vegetables, garlic, chilies and fish bones in olive oil until the vegetables are tender. Add the white wine and cook for another 2 or 3 minutes. Add the water and bring to the boil. Simmer for 20 minutes only, adding all the fresh herbs and skimming regularly. Pass through a sieve and allow to cool. Fish stock can be boiled and reduced to intensify its flavour. It can be stored in the fridge for about 2 – 3 days or you can freeze it for 1 – 2 months. A sign of a good stock is when it’s tasty, clear and when cold, it sets like jelly.

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