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Homemade fish stock

Ingredients
  

  • 2 sticks celery
  • 1 carrot
  • 2 onions
  • 1 bag  fish heads and bones (you can buy this from the fishmonger; avoid salmon bones)
  • 1/2 cup Greek extra virgin olive oil
  • 1 bay leaf
  • 1 tbsp salt
  • 10 peppercorns
  • 4 litres water

Instructions
 

  • Roughly chop celery, carrot and onions.
  • Place them in a large stockpot with the fish heads and bones. Add the Greek extra virgin olive oil, bay leaf, salt, peppercorns and water.
  • Bring to a boil, then turn down the heat and simmer for 2–3 hours.
  • Strain and use as required. Any unused stock can be frozen.