Don’t throw away those trimmings, backbones and heads after you have filleted your catch. Make an amazing fish stock to add depth to any fish soup, pie or chowder.
- Knob of butter or 1tbs oil
- 1 onion chopped
Sweat in a deep pan until the onion is transluscent.
- 1kg fish heads, bones and bits preferably from only white fish like bass, bream, pollack, whiting, plaice.
- 1 litre water
- 1 glass of white wine (or dry cider)
- Bunch of herbs, e.g. 2 sprigs parsely, 2 sprigs thyme, a bay leaf.
- pinch of salt
- Pinch of white pepper
Bring to the boil and simmer 20 minutes. Then pass through a fine sieve into a container for use later. It will keep in the freezer until needed. Max three months for the best flavour, but I have used some a year old and it was still good. Use it for The best seafood chowder