Fish Stock Recipe
Ingredients
| Turbot | 2 Pound | |
| Onion | 1 | |
| Carrot | 1 | |
| Celery stick | 1 | |
| Mushroom peelings | 2 Ounce | |
| Parsley sprigs | 1 | |
| Bay leaf | 1 | |
| Juice of 1/2 a lemon | ||
| Dry white wine | 1/2 Bottle (1l) | |
| Cold water | 2 Pint | |
| Salt | To Taste | |
| White Peppercorns – 6 | ||
Directions
MAKING
1) In cold water, wash and clean the fish bones.
2) Heat a pan and pour in water and wine. Add the rest of the ingredients other than salt.
3) Let it simmer for 20 minutes only. Remove from heat and strain.
4) Season with salt.
5) Take away from heat and cool, and it is ready for use.
1) In cold water, wash and clean the fish bones.
2) Heat a pan and pour in water and wine. Add the rest of the ingredients other than salt.
3) Let it simmer for 20 minutes only. Remove from heat and strain.
4) Season with salt.
5) Take away from heat and cool, and it is ready for use.
Chef
