- Lay fish bones, trimmings, lobster shell, and shrimp parts in a pan.
- Add lemon juice, sliced onions, herbs, peppercorns, and salt.
- Cover with cold water (one quart per pound of fish bones).
- Simmer gently for about an hour.
- Skim when it comes to a boil.
For fish sauces, or bisques
- Ensure stock is free from fat and stained.
For clear fish stock
- Clarify the stock using the whites and shells of four eggs per quart of stock.
For clear brown fish soups
- Fry the onions and herbs together.
Fish Stocks.—Take the bones of any white fish, such as soles, whiting, cod, &c., whether raw or cooked, with any fish-trimmings, lobster shell, shrimps’ heads and tails, &c., and lay them in a pan with one dessertspoonful of lemon juice, one or two sliced onions, a bunch of herbs, a few peppercorns, and a pinch of salt; cover it with cold water, one quart for each pound of fish bones. Simmer it all gently for about an hour, skimming it when it comes to the boil.
For fish sauces, or bisques, this stock will only require to be free from fat and stained; for clear fish stock it must be clarified in the usual way with the whites and shells of four eggs to each quart of stock.
For clear brown fish soups, fry the onions and herbs together