Fish Stock Recipe
Summary
Cooking Time40 MinDifficulty LevelEasy
Ingredients
| Fish head | 1 1/2 Pound, dressed | |
| Small onion - 1 number, chopped | ||
| Celery with leaves - 1 stalk, chopped | ||
| Parsley sprigs | 3 | |
| Lemon | 1/2 | |
| Salt | 1 Teaspoon | |
| Whole black peppercorns - 3 numbers | ||
| Whole cloves - 3 numbers | ||
Directions
MAKING
1. Cut up fish, if necessary, to fit the pan size
2. In a saucepan, combine fish along with the onion, celery, parsley, lemon, salt, peppercorns, cloves and 6 cups cold water; bring the mixture to boil.
3. Reduce heat; cover and simmer for about 30 minutes.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the skin, bones, and seasonings; reserve the fish for another use.
SERVING
5. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
1. Cut up fish, if necessary, to fit the pan size
2. In a saucepan, combine fish along with the onion, celery, parsley, lemon, salt, peppercorns, cloves and 6 cups cold water; bring the mixture to boil.
3. Reduce heat; cover and simmer for about 30 minutes.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the skin, bones, and seasonings; reserve the fish for another use.
SERVING
5. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
Chef
