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Simmered Fish Stock

21st.Century.Chef's picture
Ingredients
  Fish head and bones 2 Kilogram (Preferably Sea Sole, Pomfret, Carp, Salmon Or Sea Bass)
  Bouquet garni 1
  Black peppercorns 8
  Mace blade 1
  Salt 1 Teaspoon
  Lime 1⁄2 , rind and juice taken
  Green chilli 1 , slit and seeded
  Garlic 2 Clove (10 gm)
  Vegetables 1 Cup (16 tbs), scrubbed, washed and roughly chopped without peeling
  Carrot 1 Medium
  Onion 1 Medium, roots removed
  Celery stalk 1
Directions

GETTING READY
1. Wash the fish bones and heads.
2. Chop into small pieces and wash again

MAKING
3. Place all ingredients in a large stock pot, and add 1 1/2 liters of cold water and bring to boil.
4. Lower heat and skim the pan regularly. Simmer for 30 minutes, half-covered while skimming so that the scum is removed.
5. Strain, cool and use

SERVING
6. Use as required in soups, casseroles etc

TIP
Use within 1-1 1/2 months

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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