| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cornish |
Frances, Bissell’s, Kitchen |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Fish bones; (3 to 4) |
|
|
Celery stalk |
| 1 |
sl |
Ginger; (optional) |
| 2 |
tb |
Olive oil; (2 to 3) |
| 1 |
|
Onion; peeled and chopped |
| 2 |
|
Leeks; trimmed and sliced |
| 2 |
|
Celery stalks; trimmed and sliced |
| 4 |
|
Potatoes; peeled and diced |
| 2 |
|
Red mullet; scaled and cleaned |
| 4 |
sm |
John Dory; cleaned and trimmed |
|
|
; of the fins |
| 1 |
|
Gurnard; cleaned and trimmed |
|
|
(1 to 2) |
|
|
; of the fins and |
|
|
; spines |
| 1 |
lb |
Pollock or ling; skinned and diced |
| 1 |
|
Squid; cleaned and cut |
|
|
; into rings |
|
|
; (optional) |
|
|
Parsley |
|
|
Mint |
|
|
Tarragon |
|
|
Coriander leaves |
|
|
Spring onions |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
STOCK
BASE
FISH
FOR SEASONING, YOUR CHOIC
Heat the olive oil in a large saucepan and fry the vegetables until
translucent. Pour on about 1 pint of fish stock and cook until the
vegetables are tender.
Pour in about 2 pints more stock and bring to the boil. At this point
add the fish, herbs and seasoning, bring back to simmering point, and
cook for 5-8 minutes before serving.
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