Fish Stock

Source : Put The Fish Trimmings Into A Large Saucepan And Cover With Water Add All The Remaining Ingredients Stir Well And Bring To The Boil Froth Will Rise T...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 2, 2021

Step:

  1. Put the fish trimmings into a large saucepan and cover with water. Add all the remaining ingredients, stir well and bring to the boil. Froth will rise to the top, when it does skim it off with a cold spoon. Lower the heat then simmer partially covered for about 40 minutes. Do not simmer longer than this or the stock will be bitter.

  2. Remove the saucepan from the heat and strain the stock through a sieve. Discard everything left in the sieve then called, cover tightly and chill in the refrigerator used the stock within 2 days or you can freeze it for about 2 months


Ingredients

  1. 500 g fish bones, heads, tales and skins
  2. 900 mL water
  3. 1 onion quartered
  4. 1 stick celery plus leaves coarsely chopped
  5. 1 Bay leaf
  6. 1 sprig parsley
  7. 1/4 tsp salt
  8. 6-8 black peppercorns
  9. 150 mL dry white wine

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