Fish Stock
Posted: 02 Nov 2015, 14:53
Hey guys fish stock is soo good for you so I thought that I would share this recipe.
Save your fish frames!!
You can use any white fleshed fish but I probably wouldn't use things like flatties, sharks. Fish like snapper, mulloway, whiting, silver trevally, king fish.... are perfect. Keep the heads (without gills), the wings if you don't eat them and the frame. I would use two 50cm snapper or equivalent in the following recipe. The more you add the more goodness you get
you will also need...
30g butter
5 stalks flat-leaf parsley
1 large onion, finely chopped
Fennel trimmings
250ml dry white wine
2 bay leafs
15 black peppercorns
About 2L of water
Over a low to medium heat cook the butter and onion and fennel until soft ~5-10min
Then add the fish and cook until the bones begin to go white.
Then add the wine and water. increase heat until just simmering! This is my favourite bit as I will pick off the cooked flesh and eat it
IMPORTANT: don't bring it to the boil or you will end up with a very cloudy stock giving it a different taste, almost a little like cardboard and a little bitter
Let it simmer for 20min, strain through a fine sieve. (The stuff left over in the sieve is perfect to bury in the compost or the garden )
It should be used within a couple of days fresh or lasts in the freezer for a couple of months. You can use it in curries, casseroles, soups, seafood chowder, seafood risotto.....
you won't be able to buy anything this good!!
Cheers
Loboloco
Save your fish frames!!
You can use any white fleshed fish but I probably wouldn't use things like flatties, sharks. Fish like snapper, mulloway, whiting, silver trevally, king fish.... are perfect. Keep the heads (without gills), the wings if you don't eat them and the frame. I would use two 50cm snapper or equivalent in the following recipe. The more you add the more goodness you get
you will also need...
30g butter
5 stalks flat-leaf parsley
1 large onion, finely chopped
Fennel trimmings
250ml dry white wine
2 bay leafs
15 black peppercorns
About 2L of water
Over a low to medium heat cook the butter and onion and fennel until soft ~5-10min
Then add the fish and cook until the bones begin to go white.
Then add the wine and water. increase heat until just simmering! This is my favourite bit as I will pick off the cooked flesh and eat it
IMPORTANT: don't bring it to the boil or you will end up with a very cloudy stock giving it a different taste, almost a little like cardboard and a little bitter
Let it simmer for 20min, strain through a fine sieve. (The stuff left over in the sieve is perfect to bury in the compost or the garden )
It should be used within a couple of days fresh or lasts in the freezer for a couple of months. You can use it in curries, casseroles, soups, seafood chowder, seafood risotto.....
you won't be able to buy anything this good!!
Cheers
Loboloco