Quick Fish Stock Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Fresh uncooked fish skeleton and head | 1 Medium | |
| Salt | 1 Teaspoon | |
| Vinegar | 1⁄4 Cup (4 tbs) |
Directions
GETTING READY
1. Scrape as much flesh from skeleton as possible
MAKING
2. Poach in 4 cups of boiling water, salt and vinegar for 1 minute and
remove bones. Cool it and reserve liquid
3. If there is any flesh on the skeleton, pull it off and reserve it
4. Return bones to liquid and simmer for 15 minutes
5. Discard skeleton and then strain liquid
6. Return fish pieces to liquid
7. Refrigerate and use within three days or may be frozen in air tight containers up to 6 months
SERVING
8. Serve with salads
1. Scrape as much flesh from skeleton as possible
MAKING
2. Poach in 4 cups of boiling water, salt and vinegar for 1 minute and
remove bones. Cool it and reserve liquid
3. If there is any flesh on the skeleton, pull it off and reserve it
4. Return bones to liquid and simmer for 15 minutes
5. Discard skeleton and then strain liquid
6. Return fish pieces to liquid
7. Refrigerate and use within three days or may be frozen in air tight containers up to 6 months
SERVING
8. Serve with salads
Chef
