Fish Stock
Free Healthy and Delicious Detox Recipes
Fish Stock (10 cups of stocks)
Once fish stock has come to the boil, it is essential that you simmer it for no longer than 30 minutes or it will develop a bitter flavour. Chop the vegetables finely to extract maximum flavour in the short cooking time.
Fish Stock Ingredients
fish bones (the frame and head of a blue
eye or snapper or other white fish)
2 carrots, finely chopped
2 sticks celery, finely chopped
1 onion, quartered
3 tomatoes, chopped
6 stalks fresh parsley
6 sprigs fresh thyme
1 fresh or dried bay leaf
6 black peppercornsFish Stock Preparation Method
Combine all ingredients in a large stockpot, add 3 litres (12 cups) water and bring slowly to the boil, skimming scum as it rises to the surface. Reduce heat to a gentle simmer and cook, uncovered, for 30 minutes.
Strain stock through a sieve lined with a muslin cloth and discard solids. When stock has cooled, strain again, leaving any sediment behind. Cool, cover and refrigerate until ready to use.
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