Recipe Fish stock : Practical and Delicious

Recipe Fish stock : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Fish stock. You are currently reading Recipe Fish stock : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Fish stock requires 05m, cook 30m and serve 2L. Caution: allergy Contains milk, fish and shellfish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

If buying whole fish for filleting, ask your fishmonger to reserve and cut bones into smaller pieces. You can include fish heads, but not the gills, as they give the stock a bitter flavour.

Ingredients:

8 Ingredients

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  1kg fish bones (white-fleshed and prawn shells)
  
  
  


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  30g butter
  
  
  


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  1 large onion, finely chopped
  
  
  


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  Fennel trimmings (optional)
  
  
  


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  250ml (1 cup) dry white wine
  
  
  


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  1 bay leaf
  
  
  


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  6 stalks flat-leaf parsley
  
  
  


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  10 black peppercorns
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Rinse fish bones and prawn shells.
  
  
  


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  Step 2
  
  
  
  
  Heat butter in a large saucepan over medium heat. Add onion and fennel, if using, and cook, stirring occasionally, for 8 minutes or until soft. Add fish bones and prawn shells, and stir until bones whiten. Add wine and 2L (8 cups) water to the pan and bring to a simmer.
  
  
  


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  Step 3
  
  
  
  
  Reduce heat to low–medium and simmer gently for 20 minutes (don't boil or your stock will be cloudy). Strain through a fine sieve. Refrigerate for up to 1 day or freeze for up to 1 month.
  
  
  

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