Fish Stock
Fish Stock is another fabulous stock you can master stock. Using the bones and heads of white fish like whiting, garfish and flathead. (Always remove the gills.)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kangaroowings.au.
Cooking tools:
- Fine-mesh sieve
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Airtight container
- Refrigerator
Ingredients
- 1 tbsp butter
- 1 whole onion (roughly chopped)
- 1 stalk celery (roughly chopped)
- 1 whole carrot (small, roughly chopped)
- 1 kg white fish (bones, tails, heads)
- 250 ml white wine (dry)
- 1 litre water (cold)
- 2 stalks parsley
- 2 sprigs thyme
- 1 whole bay leaf
- 1 tbsp black peppercorns (whole)
