I've wanted to have a crack at making fish stock for a while but I've never got around to it.  After bagging a smaller dhu with Murray D a couple of weeks back I decided to have a go.

I didn't follow any real instructions for the stock, just took a few tips from different sites: threw oil and fennel seeds into a pot and cooked them to release some flavour, dropped in some onion, celery and carrots and let them sizzle for a bit before putting in the dhuie frame, water and some white wine.  I let it boil for maybe 3/4 hour before straining it all through a pillow case.  Once it had all cooled I put it into a couple of plastic containers and froze it.

Yesterday arvo I found a recipe for fish chowder online and pulled it all together using a fillet of pinkie and a few slices of bacon instead of what the recipe suggested.  It turned out pretty good to be honest, not too heavy a fish flavour, nice and light and definately one to do again.

It was interesting going through the stock-making process; if anyone has any suggestions on making it better I'd be happy to hear from you.  One question I had was - there is so much meat that comes off the head when it's boiling away, has anyone pulled this meat out during the process and kept it later for a soup / chowder or something similar?

Cheers

Image Upload: