Fish stock is made with a whole fish or bones, fins and heads. Cook with the meat, but then separate for other meals.
It will take one to one and a half hours to make:
Put bones, fins, heads and skin into a pan with a lot of water
Add 10 peppercorns
Bring to the boil, reduce heat and leave to simmer for 1 hour- 90 minutes
Add natural salt
Once cooked remove all bones and meat, sieve to remove smaller bones and peppercorns.
Keep meat for other meals, it is very important to eat this fish meat.
Keep the stock in the fridge for up to 7 days or freeze. These are good to drink throughout the day.
You can blend the stock with well cooked vegetables – steaming is a tasty way to cook them.