I roasted a whole brill for lunch today, and did a frankly atrocious job at filleting the damned thing. I just chucked the bones and bits into a pot to make fish stock, which I have never done before. I have to say, it’s turned out pretty nice, so tomorrow may be fish soup for lunch!
Head and miscellaneous parts of a whole brill
Water to cover
2 smallish onions
A couple bay leaves
A couple sprigs of dill
Lay the fish parts in a pot and cover with cold water. Add the other ingredients and season.
Bring the water to a simmer on a very low heat for a very long time, I left mine for about 5 hours but that could have been to do with me finishing off my report for uni and being distracted!
I basically put the stock on to simmer whilst my roasted brill was cooking away in the oven. So once the fish for my lunch came out I removed the bones in one strip (would that be the spine?) and added them to the stock. More bones = more flavour, right?