Servings | Prep Time |
1.25litres | 10minutes |
Cook Time |
30minutes |
|
|
Tip: Fresh stocks will keep in the refrigerator for 3-4 days or in the freezer for up to 6 months.
Variations: For special-occasion fish dishes, use 11⁄4 cups white wine and just 4 cups of water. Make a shellfish stock using shrimp, crab, lobster or mussel shells, instead of the white fish trimmings.