Fish stock


  • 1 cup mixed herbs
  • 4 bay leaf
  • 1 kilograms fish bones
  • 2 tablespoon white peppercorns
  • 500 gm leek
  • 500 gm celery
  • 5 litre water
  • 500 gm carrot
  • 500 gm onion


    step 1

    To prepare fish stock, wash the fish bones and place them in a large pan.

    step 2

    Now, peel and roughly chop leeks, onions, carrots, celery, and transfer them in a large bowl.

    step 3

    Add water in the pan and bring it to a boil on medium flame. After a boil, bring down the heat and simmer.

    step 4

    Keep on removing any scum that rises to the top.

    step 5

    After that, add the previously chopped vegetables, herbs, and peppercorns into the pan. Cover the pan partially and cook for about one and a half hours.

    step 6

    After it is done, leave the stock to cool for a while, and then strain and pour it into a container.

    step 7

    Cover and store it in the fridge for around 24 hours, until it is ready to use.