Fish Stock Recipe

Caldo de Pescado

This recipe for Fish Stock is not exact with the quantities suggested a general guide for you. Do however be careful not to use fish bits that have too strong a flavour. I would say use white fish and steer clear of smoked fish.

Tapas Recipes Book
Download Kindle Version Now

Ingredients

To make about 1 litre/1.5 pints

  • 900g of fish bits including bones and heads
  • 1 onion quartered
  • 1 carrot peeled and quartered
  • 1 leek sliced
  • 150ml white wine
  • 1 litre cold water
  • a small bunch of fresh herbs such as parsley, thyme etc.
  • 1 bay leaf
  • some peppercorns

Cooking Method

Put all of the ingredients in a very large stock pan and bring to the boil, cover it and leave it to simmer for at least half an hour but more if possible.

Strain it and remember to keep the liquid – obvious but sometimes your instinct may be to keep the solids and throw the liquid away.

You can keep this in the fridge for up to 24 hours or freeze it and keep for up to 1 month.

More Spanish Recipes

Pisto Manchego Recipe

Pisto Manchego Recipe

Recipes

Pisto Manchego is the Spanish equivalent of ratatouille. It is basically a dish of stewed vegetables, based on peppers and tomatoes and often including garlic, ...

Read more

Prawns, Chorizo and Chickpea Stew Recipe

Prawns with Chorizo and Chickpea Stew Recipe

Recipes

Guiso de Gambas, Chorizo y Garbanzos Originating from the Middle East, chickpeas have long been a mainstay of the Spanish diet since their introduction by ...

Read more

Chorizo, Prawns, Seafood

Spanish Lentils With Chorizo Stew Recipe - Lentejas con Chorizo

Lentil and Chorizo Stew Recipe

Recipes

Lentejas con Chorizo Lentils, like many pulses, are a staple of Spanish families and this dish is probably the most common way of eating them. ...

Read more

Chorizo, Pulses