Homemade Fish Stock: cooking time 20 min. Use it or freeze it!

Fish Stock
Sometimes you look for a recipe and when you go through the ingredients, you see: 1l of water or fish stock and you think: “damn! I don´t have any and it will be much nicer with a fish stock”. Then, perhaps you are like me and are not very keen on using those stock cubes … I do it sometimes with meat but when I cook fish, I rather make it myself. So, for those of you who might need a recipe here you have this one. Go to the fishmonger´s and buy a whole hake, use the head, bones and other bits for the stock and use the rest to make a nice dish like for example our Hake in green sauce. It only takes 20 minutes to make the stock, and you´ll have about 1,5l that you can use or freeze for when it is convenient to you.

Level of difficulty: Easy
Time: 20 minutes

Ingredients:
. the head, bones and other bits of a Hake
. 1 leek
. the stems of other leeks or 1 onion
. a bunch of parsley
. salt
. a glass of white wine (optional)

Method:
1. Fill a cooking pot with water, about 2 litres.
2. Throw all the ingredients in and bring it to the boil.
3. Lower the heat to medium-high and cook for 20 minutes.
4. Be around when it´s cooking as some scum will come to the surface and you´ll have to scoop it off, you can use a sieve to do that.
5. Strain and use it whenever you need it. You can also freeze it in small containers and use it when it is convenient. Enjoy!