Carrygerry Fish Stock


Prep Time: 


Cook Time: 



  • 50g Butter
  • 200g Onions
  • 2kg White Fish Bones
  • (Preferably sole or turbot)
  • Juice of ½ Lemon
  • 6 Pepper Corns
  • 1 Bay leaf
  • Parsley Stalks
  • 5 Lt Water


Melt butter in a thick bottomed pan.

Add the sliced onion, the well washed fish bones and remainder of the ingredients except water.

Cover with greaseproof paper and a lid and sweat (cook gently without colouring) for about 5 minutes.

Add the water, bring to boil, skim and simmer for 20 minutes, then strain.

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