I really love chasing and eating fish. One down side is the amount of waste we produce by consuming the larger of the species. There is nothing more stunning than a 13kg and upwards of prime Dhufish (most species but Dhuey's are my poisen) hitting the deck, but to sacrifice this for the family table puts a sense of guilt in me. So now I only throw away the fins and skin (I am going to try the fillets with the skin on next). Anyway here is a Dhufish stock that I make (for another recipe). One thing I have to add is that most find Dhufish quite delicate in flavour, if so this is how you can concentrate the flavour. It is very easy and healthy, but please bare with me as you have to make this stock first to get to the finished product. All large species can be done like this.

Dhufish Pasta;

Dhufish Stock ingredient's:

2 Dhufish frames cut to fit pot (filleted, de-headed,gutted and finned. do not wash!)

1 cup of white wine

Hand full of Parsey stalks (don't use the leaves)

1 whole medium onion (do not cut up)

5 cloves (push these into the onion)

2 Celery stalks

2 carrots (sliced and unpeeled)

2 Parsnips (sliced and unpeeled)

2 Swede (sliced)

2 tablespoons of rock salt

2 teaspoon of pepper (whatever floats the boat)

Water from the ocean (enough to fill the pot)

Dhufish Stock directions:

Rapidly boil the water in large pot with salt.

Once salt is dilluted add the rest of the ingredients (the water will come off the boil this is good).

DO NOT LET THE WATER BOIL AGAIN as this will make your stock cloudy, just let it slowly simmer.

While this is simmering you will see "scum bubbles and a huge amount of oil appear, scoop this off if you want. (I do)

Now you can cook this for as long as you want but do not let it boil. (I cook it for 4 hours)

Once you are satisfied with the product remove all the ingredients and strain through a clean tea towel (or if your flash through cheese cloth)

Put into 500ml-1L containers and freeze.

I will post the final recipe in a sec.