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Fish Stock

Fish Stock
Image | Naty Piella © Copyright | Naty Piella

Recipe by

Wing of St Mawes, The Cornish Fishmonger

Wing of St. Mawes, the Cornish Fish merchant is a family run business involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago. During this time the business has earned an enviable reputation throughout the country for supplying top quality fish and seafood to many of the nations top chefs. 


Ann Long, Master Chef of Great Britain




  1. Put the fish bones, onions, celery, carrots, wine, lemon juice and 2 litres of water in a large stainless steel saucepan.
  2. Bring the liquid to a boil, then reduce to a strong simmer.
  3. Skim off all the scum that rises to the surface.
  4. Add the thyme, parsley and mushroom stalks.
  5. Reduce the heat to low and simmer the stock for 20 minutes.
  6. Strain the stock through a fine sieve lined with muslin.
  7. Allow the stock to cool.

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