Cooking Tips & Recipes

Fish Stock

This is prepared with the bones and trimmings of fish; the only aromatics used are onion, celery, parsley, lemon and fagot of herbs. Dry white wine may be added. Fish stock is used in fish soups, in the preparation of fish sauces and for stewing and poaching fish.

Ingredients fish stock:

4lb white fish (bones, heads and trimmings)
4 oz. grated onions
I oz. chopped celery
I oz. chopped parsley stalks
1/2 lemon
6 pt. water
6 peppercorns
1 faggot of herbs
2 oz. butter
Dry white wine (optional)

Directions for fish stock:

Place all the ingredients except the water and wine in a pan; sweat, covered, in the butter without colour. Add the water and wine and bring to the boil, skimming thoroughly as the scum rises.

Simmer for 20 minutes, skimming when necessary. Strain through a fine sieve or muslin and as required and that is about it with this fish stock recipe.

Game Stock

Prepared with the bones, meat and trimmings of any kind of game, browned in fat, with vegetables and herbs. It is used for game soaps, stews and sauces.

Ingredients game stock:

2lb game trimmings
2lb game meat
6 pt. water
1lb chopped and browned carrots
1lb chopped and browned onions
2 sliced leeks
2 oz. chopped celery
1 faggot herbs
9 peppercorns
3 cloves

Directions for game stock:

For this game stock recipe you can just follow the method for brown meat stock.that you can find through my other recipes.