Snapper stock


A good fish stock can be the foundation of many great fish dishes including, sauces, soups and chowders. Talk to any chef and they will probably tell the thing they are most proud of when they cook is great stock.Use fresh ingredients for stock and the only parts of the fish that should not go in the pot is the guts and gills as they will cause the stock to go grey.


Makes about 1-2 litres

Preparation time 5 minutes

Cooking time 2 hours




1 leek

3-4 snapper frames (No guts or gills)

2 medium carrots

1 bulb of fennel (optional)

1 onion

1 bulb of garlic

Bunch of fresh parsley

3 celery stalks

1 egg white (beaten)

2 bay leaves

1 heaped table spoon of whole black pepper corns




Roughly chop all ingredients in a large (3-5 litre) stock pot except bay leaves, parsley and pepper corns. Cover with water and bring up to a gentle boil. After the stock has been boiling for about 40 minutes carefully skim the top to remove the froth. Add the peppercorns, bay leaves and parsley. Boil gently for another 80 minutes .Skim any froth carefully from the surface of the stock. Strain through some cheese cloth in a strainer. Stock will keep for about a week in the fridge or can be frozen for about a month.

Fish stock.JPG