Fish Stock
Fish trimmings ' the head, skin and bones ' from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.)
Ingredients
- 1 kg trimmings from white fish (including skin, bones and heads without gills)
- 1 onion (thinly sliced)
- 4 sprigs fresh parsley
- 2 bay leaves
- 2 carrots (thinly sliced)
- 2 stalks celery (thinly sliced)
- 4 black peppercorns
- 5 1/3 cups water
More Like This
Fish Stock | Kangaroo Wings
kangaroowings.au
Fish Stock | Reader's Digest Australia
readersdigest.com.au
Fish Stock | America's Test Kitchen
americastestkitchen.com
Fish Stock
readersdigest.ca
Fish Stew | America's Test Kitchen
americastestkitchen.com
Fish Stock from Sauces: Classical and Contemporary Sauce Making by James Peterson
app.ckbk.com
Fish stock | epicuriantime.com
epicuriantime.com
Shrimp Stock | Searching4Zen
searching4zen.com