{"id":100,"date":"2010-12-04T11:18:17","date_gmt":"2010-12-04T11:18:17","guid":{"rendered":"http:\/\/www.willspages.com\/wordpress\/?p=100"},"modified":"2014-07-11T15:24:40","modified_gmt":"2014-07-11T14:24:40","slug":"fish-stock","status":"publish","type":"post","link":"https:\/\/www.willspages.com\/?p=100","title":{"rendered":"Fish Stock"},"content":{"rendered":"<p>This recipe is for about\u00a0500ml but can be scaled up as much as you want;<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>\n<div>1kg of white fish bones\/carcasses e.g. brill, sea bass, turbot, cod, pollock, sole etc (i.e. not oily fish like salmon, trout).<\/div>\n<\/li>\n<li>\n<div>The white part of 1\/2 a\u00a0leek<\/div>\n<\/li>\n<li>\n<div>1\/2 a stick of celery, chopped<\/div>\n<\/li>\n<li>\n<div>1\/2 a carrot<\/div>\n<\/li>\n<li>\n<div>a small glass of white wine (about 150ml)<\/div>\n<\/li>\n<li>\n<div>1 bay leaf<\/div>\n<\/li>\n<li>\n<div>a few whole peppercorns<\/div>\n<\/li>\n<li>\n<div>half a sliced lemon.<\/div>\n<\/li>\n<\/ul>\n<h2>Methods<\/h2>\n<ol>\n<li>\n<div>Cover the fish bones with COLD water, bring up to boil and skim the initial scum from surface.<\/div>\n<\/li>\n<li>\n<div>Add the rest of the ingredients, reduce the heat and simmer for 20 minutes.<\/div>\n<\/li>\n<li>\n<div>Cover and leave to steep for an hour.<\/div>\n<\/li>\n<li>\n<div>Strain through muslin (or a J-Cloth)\u00a0and freeze until needed.<\/div>\n<\/li>\n<\/ol>\n<h2>Need Bones?<\/h2>\n<p>You should just be able to go to your local fishmongers and get the bones for free, but if you don&#8217;t have one you can get them online from here <a href=\"http:\/\/www.foweyfish.com\/fresh-fish-bones-for-stock.htm\">http:\/\/www.foweyfish.com\/fresh-fish-bones-for-stock.htm<\/a>\u00a0or buy &#8220;shell on prawns&#8221; (frozen) \u00a36.50 per kilo &#8211; make great stock <a href=\"http:\/\/www.foweyfish.com\/shellon-prawns_2.htm\">http:\/\/www.foweyfish.com\/shellon-prawns_2.htm<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is for about\u00a0500ml but can be scaled up as much as you want; Ingredients 1kg of white fish bones\/carcasses e.g. brill, sea bass, turbot, cod, pollock, sole etc (i.e. not oily fish like salmon, trout). The white part of 1\/2 a\u00a0leek 1\/2 a stick&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[10],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3rs0Z-1C","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/100"}],"collection":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=100"}],"version-history":[{"count":4,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/100\/revisions"}],"predecessor-version":[{"id":1275,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/100\/revisions\/1275"}],"wp:attachment":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}