Mark Hix’s thrifty head-to-tail fish recipes

My freezer is usually packed with stocks, broths and soups made using what would normally go to waste from recipes. With rising food and energy prices, it makes sense to be as thrifty as possible and create additional meals from a dish – and it can be delicious.

Many people like to buy fish fillets and meat off the bone, in which case the fishmonger or butcher will more often than not bin the bones – or give them to customers like me. The bones and shells from fish and seafood are too good for the bin. I strongly recommend freezing shells, bones and heads and making them into soup (like the one I share below) when you have enough.

Red mullet is one of my favourite fish. It’s got a very rich flavour – in France they call it ‘bécasse de mer’ (woodcock of the sea) for that reason. What’s more, the head and bones are some of the best to use for fish soup, so save them from my recipe below.

For dessert, meanwhile, a (thankfully) fish-free trifle that is a delicious example of a traditional creation that can also be made with cake trimmings or help to use up the remnants of your liqueur bottles.

Every time you create another meal from what could have been wasted, it’s a boost for your budget and a chance to give friends and family a taste of that achievement.