Fish Stock/Caldo De Pescado

A stock is the basis of any meal and should be use to bring out the flavour of the meat/fish/vegetable being used.


1 Packet of fish scraps and bones, such as Salmon Heads, Prawn Heads etc
1 Teaspoon of Turmeric-Sometimes known as Haldi
A few slices of Lemon Rind
3 Carrots chopped
2 Bulbs of Fennel sliced
3 Stalks of Celery chopped
1 Onion chopped
2 Teaspoons of Sage, Thyme, and Marjoram
2 Cloves of Garlic
2 Bay Leaves
Salt to taste
Black Pepper to taste
Vegetable Oil
1 Litre of water

Chop, wash and prepare the vegetables the fish bones and trimmings. Fry the fish and vegetables, on a moderate heat for 10 minutes, adding the herbs and spice to the pot and salt and black pepper. Add the water and let the pot boil for 20 minutes. Check on the pot occasionally, to avoid spillage.
Turn down the pot after this time and leave to simmer for one hour.

After an hour, and when the stock has reduced by half; Check for seasoning, add as neccesary, and strain the liquid into a container/bowl. Skim any excess fat and allow to cool. Use as and when needed.

* You can use this stock as an instant gravy.. Simply add cornflour dissolved in a little water and add to hot stock, whisking the liquid until the sauce has thickened.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s