Makes 4 litres of stock, can use half and freeze half
Need
- Five (5) litre pot with lid
- 2-3 fish frames (snapper, blue eye cod, flathead, mulloway)
- Water ¾ full
- Teaspoon of salt
- Bay leaf
- 3-4 peppercorns
- Off cuts of vegies fro soup (celery, onion, carrot trim)
How
- Put everything in the pot on max heat, bring to the boil then turn down to simmer for 30 minutes.
- Strain off stock, place fish frames in a tray and spread out and allow to cool
- Then pick out any meat left on the bones to reintroduce to the soup in final stages
