A picture of Fish Stock.

Fish Stock

Keith Vigon @cook_4574654

A good fish stock is really essential for many recipes it is indispensable to give in a perfect flavour to stewards to sources and even chowder is. The best fish to use is Whitefish heads tails and bones but do not use oily fish like salmon as they are much too rich and fatty to use

A good fish stock is really essential for many recipes it is indispensable to give in a perfect flavour to stewards to sources and even chowder is. The best fish to use is Whitefish heads tails and bones but do not use oily fish like salmon as they are much too rich and fatty to use

Fish Stock

Keith Vigon @cook_4574654

A good fish stock is really essential for many recipes it is indispensable to give in a perfect flavour to stewards to sources and even chowder is. The best fish to use is Whitefish heads tails and bones but do not use oily fish like salmon as they are much too rich and fatty to use

A good fish stock is really essential for many recipes it is indispensable to give in a perfect flavour to stewards to sources and even chowder is. The best fish to use is Whitefish heads tails and bones but do not use oily fish like salmon as they are much too rich and fatty to use

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Ingredients

50 mins

6 servings

500 gfish bones, heads, tales and skins
900 mLwater
1onion quartered
1 stickcelery plus leaves coarsely chopped
1Bay leaf
1 sprigparsley
1/4 tspsalt
6-8black peppercorns
150 mLdry white wine

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Steps

50 mins

1

Put the fish trimmings into a large saucepan and cover with water. Add all the remaining ingredients, stir well and bring to the boil. Froth will rise to the top, when it does skim it off with a cold spoon. Lower the heat then simmer partially covered for about 40 minutes. Do not simmer longer than this or the stock will be bitter.
2

Remove the saucepan from the heat and strain the stock through a sieve. Discard everything left in the sieve then called, cover tightly and chill in the refrigerator used the stock within 2 days or you can freeze it for about 2 months

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Cooksnaps

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Keith Vigon

Keith Vigon @cook_4574654

on July 02, 2016 00:26

United Kingdom

Comments (6)

Felice @morinoko

July 02, 2016 05:32

Nice, I've been wanting to know how to make a western-style fish stock! Thanks for posting

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