Homemade fish stock

Ingredients

2 kg fish bones, heads and tails

2 unpeeled onions, chopped

2 unpeeled carrots, chopped

2 sticks celery, leaves included

1 leek, sliced

1 bay leaf

Sprig of fresh thyme

2lt water

Few stalks of fresh parsley

12 black peppercorns

Method
Place first 8 ingredients in a *Calphalon One 22cm/7.6Lt Stockpot and slowly bring to the boil, skimming the surface with a slotted spoon to remove any scum. Add remaining ingredients, reduce heat to low and simmer gently for 20 minutes skimming the surface regularly.

Strain stock through a sieve lined with damp muslin. To keep a clear stock DO NOT press the solids with a spoon. Discard bones and vegetables; allow to cool, then refrigerate until cold. Remove any excess fat that sets on the surface.

Your stock is now ready to use. If you find your stock needs a more concentrated flavour, bring it gently back to the boil at this stage and simmer uncovered to evaporate some of the liquid, reducing the stock and concentrating the flavour. Refrigerate for up to 2 days, or freeze in batches for up to 6 months.

Makes 1.75Lt

*Calphalon One 22cm/7.6Lt Stockpot. RRP $359.00