Carol's fish stock

Remember me telling you about the lobster well Steve bought uncooked langoustines at the same time “I don’t know why I am scared of shell fish” anyway I thought I would have a go, I cooked them in boiling water for around 3 minutes drained them and spent the next half hour peeling the little blighters.

The ones I’ve seen on TV were ruddy great big ones anyway I persevered and ended up with no more than a handful, so I ate them with garlic mayo yum, not to be beaten I used the heads, body and shell of the langoustines and some vegetables left over from last week to make a fish stock, recipe as follows. I asked Steve to buy me some ready cooked & peeled, langoustines for my Scampi in a brandy cream sauce that I am now determined to make, served with Melba toast recipe to follow.

INGREDIENTS

Place Langoustines heads, tail and any shell in pan with

1 x onion quartered

1 x carrot roughly chopped

1 x piece celery

6 x black peppercorns

1 x sprig of thyme

2 x parsley stalks

1 x bay leaf

Place all the ingredients In a large pan Cover with around 2-3 litres of  water bring to the boil skim any scum that comes to the surface with a spoon, reduce heat simmer on a low heat for 1 hour, remove from the heat  drain the stock through a sieve into a clean pan return to the heat and simmer till the stock has reduced to 300ml put the stock on a jug and leave to go cold use within 2 days or freeze in a container for up to 2 months, Recipe using this stock to follow.