SARDINE STOCK

Makes around 1 Litre of Stock, Ready in 1 Hour

I always love thinking about how I can minimise waste in the kitchen and this is a shining example of how a simple dish can go a long way. I use the leftover carcasses from my grilled sardine recipe to cook up this broth that can be used for paella, risotto or bouillabaisse.

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INGREDIENTS

Leftover sardine heads, tables & bones (from 1kg of fresh sardines)

Pinch of chilli flakes

Pinch of saffron

1 Tablespoon dried oregano

1 Tablespoon dried basil

1 Large tomatoes, chopped

1 Onion, cut in 1/2

1 Carrot, chopped in 1/2

1 Celery stick, chopped in 1/2

3 Garlic cloves, crushed

3 Bay leaves

1 Rosemary stem

1 Litre of water

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METHOD

1. Add all of the ingredients into a large saucepan, cover with water and boil for 1 hour.

2. Drain through a sieve to reserve the stock, discarding the rest.