Fish stock from Spice by Christine Manfield
A basic stock to have handy as it forms the basis for soups and sauces in many recipes. Use good-quality, fresh, cleaned fish heads and bones as they affect the flavour of the stock. Any deep-sea w...
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Cooking tools:
- Stockpot
- Stove
- Conical sieve
- Fine-mesh sieve
- Slotted spoon
- Paring knife
Ingredients
- 6 green onions, chopped
- heads and bones of 2 large fish
- 1 teaspoon white peppercorns
- 1 knob ginger, sliced
- 500 ml dry white wine
- cold water
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