Nicole Fordham
Making Stock
Take left over heads and trimmings
from the fish you have sought in the ocean.
From all of the fish you have eaten,
take what remains.
You will need a large pan.
Cover the heads of your fish with rainwater.
You can be quite rough when chopping
and throwing in onions, carrots, leaves.
But simmer all gently. Let the essence
of your fish come out into the water.
Then seive. The fish can be discarded.
Reserve your stock for later.
Later you can clarify it.
Put it aside for later.
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