Fish Stock
User Reviews
4.9
351 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
3 liters/quarts
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Cuisine
French
Fish Stock
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 kilograms fish bones and/or fish heads
- 2 onions
- 2 stalks celery
- 2 carrots peeled, roughly chopped
- 3 bay leaves
- 6 black peppercorns
- 1 lemon
- cold water
Instructions
- Place all the ingredients in a large pot and cover with water.
- Bring it all to the boil.
- Once boiling immediately reduce to a simmer.
- Simmer for 1 hour.
- Occasionally skim the foam off that accumulates on top and discard.
- Strain the stock.
- Discard the solids.
- Strain the stock through a fine strainer to remove any fine solid particles.
- The stock is now ready to use as required.
- Or it can be portioned and frozen for later use (up to 2 months)
- Or it can be kept in the refrigerator for 2 days.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
351 reviews
Excellent
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