Fish stock soup & stew base

Add the oil to a large stockpot. Add the onion, celery and carrots, and place the fish bones on top.

Sweat the vegetables and bones over low heat for about 5 minutes, until the bones turn opaque and release some juices.

Deglaze with the 250ml water or white wine and bring to a simmer. Add the bouquet garni and cold water.

Bring to a simmer, skim any surface build up that forms, and continue to simmer for 25 minutes.

Strain through a fine sieve or a sieve lined with muslin cloth.

Cool the stock immediately in an ice-water bath and transfer to a container and refrigerate. Skim off any fat that rises to the top.

Store in the freezer until needed. This makes a great base for soups and fish stews.

Serves: 2.5l, Preparation time: 10min, Cooking time: 25min

You can find all the ingredients needed for this recipe at www.woolworths.co.za.

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