Basic Fish Stock Recipe
Ingredients
| Fish heads | 1 Pound (Bones And Trimmings) | |
| Butter | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| Carrot | 1 , sliced | |
| Onion | 1 , sliced | |
| Water | 3 Cup (48 tbs) | |
| Dry white wine | 1 1⁄4 Cup (20 tbs) | |
| Bouquet garni | 1 | |
| Chicken bouillon cube | 1 | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1 Wash the fish heads and trimmings well.
2 Heat the butter and oil in a large pan and add the sliced carrot and onion.
Cover and cook gently for 5 minutes. Add the fish trimmings to the vegetables in the pan. Cook for 5 minutes.
4 Pour in the water and wine and add the bouquet garni. Season. Cook for 15 minutes.
5 Crumble in the bouillon cube and simmer for 5 minutes.
6 Strain through clean cheesecloth or a fine strainer, cover and cool.
Refrigerate until required.
2 Heat the butter and oil in a large pan and add the sliced carrot and onion.
Cover and cook gently for 5 minutes. Add the fish trimmings to the vegetables in the pan. Cook for 5 minutes.
4 Pour in the water and wine and add the bouquet garni. Season. Cook for 15 minutes.
5 Crumble in the bouillon cube and simmer for 5 minutes.
6 Strain through clean cheesecloth or a fine strainer, cover and cool.
Refrigerate until required.
Chef
