Fish stock

  1. Put the fish bones, onions ,celery, carrots, wine ,lemon juice and 2 litres of water in a large stainless steel saucepan.
  2. Bring the liquid to a boil, then reduce to a strong simmer.
  3. Skim off all the scum that rises to the surface.
  4. Add the thyme, parsley and mushroom stalks.
  5. Reduce the heat to low and simmer the stock for 20 minutes.
  6. Strain the stock through a fine sieve lined with muslin.
  7. Allow the stock to cool.

With thanks to Ann Long, Master Chef of Great Britain


  • Author: Ann Long Master Chef of Great Britain
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  • 1kg fish bones (chopped into large pieces), fins and tails discarded.
  • 2 onions with a few cloves pressed into them
  • 2 carrots chopped, not peeled
  • Celery leaves and base
  • A few mushroom stalks
  • A sprig of thyme
  • A few parsley stalks
  • 1/2 litre dry white wine
  • 2 tablespoons lemon juice