• 2 fish carcasses including heads
  • 1 small onion roughly chopped
  • 1/2 lemon
  • 1 bayleaf
  • 5 peppercorns
  • sprig parsley
  • sprig thyme
  • 1 1/2 L cold water


In a saucepan place fish and onion add lemon and bouquet garni followed by water. Bring to the boil then simmer for 20 minutes, skim and strain stock, use or freeze

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