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Samways Fish Merchants and International Transporters Ltd. Supplying Quality Fresh Fish Around Europe.

Seasonal Recipes

Fish Stock


Dave at the Samways Shop in West bay makes a brilliant Fish Stock. He swears that the best fish to use are, Turbot, Brill and Cod. In short, nothing but the best. So when filleting these fish, don't throw away the bones, make yourself a great Fish Stock for risottos and soups.

Because Fish Stock doesn't need to cook for long, make sure the vegetables are cut up small to maximise the flavours.

2kg Turbot bones
1 Onion, sliced
1 stick of Celery, sliced
1 Carrot, peeled
1/2 a Leek, shredded
1 handful of Parsley
10 Peppercorns


1. Rinse the bones under cold running water to eliminate all the blood. If you have time you can soak the bones for an hour in slightly salted water before rinsing.
2. Place the vegetables in a heavy based stock pot, place the bones on top and cover with fresh cold water.
3. Bring to the simmer, skimming off any impurities that come to the surface.
4. Simmer for 20 minutes, and no longer!
5. Strain through a fine sieve and then again through a wet tea towel.
6. Either use directly or cool quickly and freeze for future use.

Fish Stock