Fish stock
MAKES ABOUT 1 LITRE
1kg white fi sh bones and trimmings
2 tbsp olive oil
1 small onion, peeled and chopped
1/2 celery stick, sliced
1 small fennel bulb, chopped
1 small leek, trimmed and sliced
sea salt and black pepper
7sml dry white wine
about 1- 1.2 litres water
Lamb stock
MAKES ABOUl .2 LITRES
1kg lamb rib or neck b ones, in small pieces
60ml olive oil
1 onion, peeled and chopped
2 carrots, peeled and chopped
1 celery stick, chopped
1/2 head of garlic, split horizontally
11/2 tsp tomato puree
7sml dry white wine
about 2 litres water
1 bay leaf
few thyme sprigs
few flat-leaf parsley sprigs
1 tsp black peppercorns
If using fish heads, remove the eyes and gills and
wipe away any traces of blood. Heat the olive oil in
a stockpot and add the onion, celery, fennel, leek
and a little salt and pepper. Stir over a medium
heat for 3-4 minutes until the vegetables begin to
soften but not brown.Add the wine, then the fish bones and trimmings.
Pour in enough cold water to cover the ingredients
and bring to the boil. Reduce the heat and simmer
for 20 minutes. Remove the pan from the heat and
leave to cool.Ladle the fish stock through a fine sieve into a
bowl. Refrigerate and use within 2 days, or freeze
in smaller quantities for up to 3 months.Preheat the oven to 220°C/Gas 7. Spread the lamb
bones out in a large roasting tin and drizzle with
a little of the olive oil to coat. Roast for 45-60
minutes, turning halfway, until evenly browned.Heat the remaining oil in a large stockpot. Add the
onion, carrots, celery and garlic, and cook over a
high heat, stirring occasionally, until golden brown.
Add the tomato puree and cook for 2 minutes. Add
the wine and let bubble until reduced by half.Add the browned bones to the pan and pour in
enough cold water to cover, about 2 litres. Bring to
a simmer and skim off the froth and scum that rise
to the surface. Add the herbs and peppercorns.
Simmer the stock for 4-6 hours, until you are
happy with the flavour.Let stand for a few minutes before passing through
a fine sieve into a bowl. Let cool, then refrigerate,
or freeze in smaller amounts. Use fresh stock
within 5 days, or keep frozen for up to 3 months.BASICS 245