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Fish Stock

chef.alexande's picture
Ingredients
  Fish trimmings 1 Pound (450 Grams, white fish, Head, Bones And Tails)
  Cold water 2 Pint (1.2 Liter)
  Onion 1 , roughly chopped
  Stalk celery 1 , sliced
  Bouquet garni 1
  Thin lemon rind 1 (Thinly Pared)
  Salt 1⁄4 Teaspoon
  Whole peppercorns 6
Directions

MAKING
1) In a colander, add fish trimmings and rinse under cold running water.
2) Empty into a large pot and cover with cold water.
3) Gently allow to boil and scoop off ay scum that surfaces.
4) Add the onion, celery stalk, bouquet garni, lemon rind, salt, and green peppercorns and
5) Place lid, reduce heat and simmer for 20 minutes. Continue to remove the scum if required.
6) Strain and cool.
7) To freeze for up to 3 months, cool and store in sealable containers.
8) You can also boil the strained stock and reduce by one half. Freeze in ice cube trays.
9) Put the frozen stock cubes in a sealable bag and store for up to 3 months.

SERVING
10) Use the fresh stock in soups or casseroles.
11) To use the frozen stock, turn it out into a pot and gently heat with 2 tbls water for about 30 minutes, stirring and turning the block occasionally.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes

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