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Fish stock recipe

Posted on Apr 17th, 2022
by Matthew
Categories:
  • Recipes

Fish Stock recipe

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Fish stock recipe. Read more below.
Fish stock recipe, recipe Rating: 4.7
Number of votes:85


Ingredients

500 g fish skeletons with some meat attached
125 ml dry white wine
1 small onion, coarsely chopped
1 small carrot, coarsely chopped
6  fresh parsley stems
1 pinch(es) dried thyme
1 small bay leave

Instructions

Remove gills, fat, skin, tail and any traces of blood from the fish bones. Rinse the bones and place in a stockpot. Add water and wine to cover the fish bones completely.

Finally, add all the remaining ingredients. Bring to a boil; reduce the heat to low and simmer, uncovered for 45 minutes.

During cooking, use a wooden spoon to crush the bones occasionally. Remove from the heat and pour through a fine-mesh sieve lined with cheesecloth into a container.

Place a paper towel over the surface and then lift it off to remove the fat. Use immediately, or refrigerate up to 3 days or freeze for up to 2 month. Makes about 750 ml.

Preparation time:

ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a



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Reference: Fish stock recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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