Fish Prep Masterclass - Fish Stock

Fish Prep Masterclass – Fish Stock

This fish stock recipe was part of James's fish prep masterclass where he also showed cuts including Paupiette, Darne, Fillet, Plait and Goujons. The stock is great for adding flavour to a variety of dishes.

Fish | James Martin's Saturday Morning

Ingredients

1 stick celery diced
1 leek diced
½ onion diced
Knob of butter
Bones and head of a salmon
A few parsley stalks
2 bay leaves
8 peppercorns
Cold water to cover

Method

Print Recipe

Pop all of the above into a large pan, bring to the boil, then simmer for 20 minutes. Strain off all the fish and veg then cool the liquid. This can be stored in the fridge for 3 to 4 days or frozen.

Ingredients

1 stick celery diced
1 leek diced
½ onion diced
Knob of butter
Bones and head of a salmon
A few parsley stalks
2 bay leaves
8 peppercorns
Cold water to cover

Method

Pop all of the above into a large pan, bring to the boil, then simmer for 20 minutes. Strain off all the fish and veg then cool the liquid. This can be stored in the fridge for 3 to 4 days or frozen.