Fish stock

Tam West

Ingredients

4	Fish heads and frames (Main)
2	Onions
3	Celery stalks
1	Leek
1 bunch	Parsley stalks, large
3	Bay leaves
1 tsp	Black peppercorns

Directions

1. Remove the guts and gills from the fish heads and frames, and wash out the cavities (or ask the fishmonger nicely).
2. Add to a large pot with roughly chopped onion, celery, leek and parsley. Fill with cold water. Add a few bay leaves and peppercorns and simmer for 45-60 minutes until the heads break apart. Cool and strain.

More of Warren's nose-to-tail fish recipes

• Fish head curry
• Simple fish soup
• Grilled fish collar