Carrygerry Fish Stock

Carrygerry Fish Stock


byGillian and Niall Ennis owners of Carrygerry House

of Co. Clare

The welcome is warm and the food delicious at Carrygerry House, the lovely home of Gillian and Niall Ennis, in Clare. Their elegant residence, dating Read More
Prep Time

15 Minutes

Cooking Time

25 Minutes


2-4 People


  • 50g butter
  • 200g onions
  • 2kg white fish bones (preferably sole or turbot)
  • Juice of ½ lemon
  • 6 pepper corns
  • 1 bay leaf
  • parsley stalks
  • 5 Lt water


Melt butter in a thick bottomed pan.

Add the sliced onion, the well washed fish bones and remainder of the ingredients except water.

Cover with greaseproof paper and a lid and sweat (cook gently without colouring) for about 5 minutes.

Add the water, bring to boil, skim and simmer for 20 minutes, then strain.

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