Fish stock
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.2kg white fish bones and trimmings
2 leeks, rinsed well and coarsely chopped
2 onions, coarsely chopped
Half a head of celery, coarsely chopped
Half a lemon
1tsp fennel seeds
20 black peppercorns
1 bay leaf
A few thyme sprigs
Handful of parsley
Salt
2kg white fish bones and trimmings
2 leeks, rinsed well and coarsely chopped
2 onions, coarsely chopped
Half a head of celery, coarsely chopped
Half a lemon
1tsp fennel seeds
20 black peppercorns
1 bay leaf
A few thyme sprigs
Handful of parsley
Salt
Put all the ingredients into a large pan, cover with about 1.5litres of cold water and bring to the boil. Skim well and simmer gently for 20 minutes, skimming from time to time. Strain and season to taste (be careful with the salt as you might be reducing it down in a later recipe).
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments