Fish stock

FISH STOCK

Ingredients

4 medium carrots large diced.
2 medium leeks large diced.
1 medium celery large diced.
2 large bay leaves
Parsley stems about 60 grams.
Dill stems about 60 grams.
1 lemon cut in half.
Black pepper corns about 16 pieces.
1 tablespoon of thyme.

Preperation

1. Take a large pot. Add 4 litres of water.
2. Add two medium onions chopped large diced.
3. Bring to boil and simmer, skimming all the time for 20 to 30 minutes.
4. Strain and reduce to ¼ .
5. Strain, cool and put in the fridge.
6. Keeps for 5 days or pour into ice cubes tray and freeze. Keeps for 3 months.