Fish stock from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
Stock ingredients can be multiplied to make larger quantities, and the excess can be frozen for 3 months in ice-cube trays for easy portion control. This stock will gel on its own. Snapper bones gi...
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Ingredients
- ½ cup white wine
- 2 dried bay leaves
- 1½ cups water
- 75 g mushrooms, sliced (optional)
- 3 cloves garlic, sliced
- 50 g celery, sliced
- 75 g fennel, sliced (optional)
- 6 sprigs flat-leaf parsley
- 6 sprigs thyme
- 15 g ginger, sliced
- 5 strips orange peel
- 750 g snapper carcasses, or whole snapper, chopped into large chunks
- 150 g brown onion, sliced
- 150 g carrot, sliced
- ⅓ cup extra-virgin olive oil
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