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Fragrant Fish Stock

Diet.Chef's picture
Ingredients
  Fish bones and heads 3 Pound (From Non Oily Fish Such As Sea Bass, Halibut, Haddock, Sole, Flounder, Etc.)
  Onion 8 Ounce, sliced (1 Large Size)
  Garlic 1 Clove (5 gm), sliced
  Fresh ginger slices 5
  Chinese rice wine/Dry sherry 1⁄2 Cup (8 tbs)
  Parsley sprigs 3 Large
  Cilantro sprigs 3 Large (Fresh Coriander)
Directions

1. In a large heavy stockpot or Dutch oven, combine all of the ingredients with 3 quarts of cold water. Bring to a boil, stirring occasionally, over moderate heat. Lower the heat and simmer, uncovered, for 30 minutes, skimming any foam that rises to the surface and stirring once in a while. Strain through a colander and discard the solids. Strain again, through dampened cheesecloth or a fine sieve. If not using the same day, let cool to room temperature. Cover and refrigerate for 1 day or freeze for up to several months.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Fish

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