Fish Stock (Fish Fumet)

Ingredients

• 3kg White Fish Bones
• Parsley Stalks
• 2 x Bay Leaves
• 4 x Celery Sticks
• Sprig of Thyme
• Parsley Stalks
• 10 x peppercorns
• 2 x Star Anise

Method

1. Place all ingredients into a pan.
2. Add five litres of cold water to the pan and turn on the heat. Bring to a boil and then turn down to a simmer.
3. Any excess fat/ scum will float on the top, remove this using a ladle.
4. Simmer for twenty to thirty minutes.
5. Remove from the heat. Now pass your stock through a fine sieve/muslin into another pan using a ladle.
6. Your stock is now ready to use.
7. This can be used as a base for a soup/sauce, or you can enjoy this a super tasty and healthy beverage.