Smoked garlic

More of the fragrant flavouring from Pearces Farm Shop on the A10. This time used to flavour a veggie stock I made to flavour a fish pie I'm cooking this afternoon.

I had lots of bits of fish in the freezer, salmon, Atlantic prawns and a white fish of some description (probably unsmoked haddock). Anyway the fish flavours were subtle so I had a to make a subtle stock. Using white onions, celery and two cloves of the garlic, it was reduced, strained, milk added, then thickened with cornflour The final sprinkling of chives added a bit of colour.

Added to the cooked fish and with a potato topping, it should keep us going for a couple of days.