Traditional Fish Stock

A base to most seafood soups and sauces. Fish stock is also a great poaching and braising liquid.
Course Stocks
Prep Time: 5 minutes
Cook Time: 30 mins
Servings: 1 Litre

Traditional Fish Stock

A base to most seafood soups and sauces. Fish stock is also a great poaching and braising liquid.
Prep Time 5 mins
Cook Time 30 mins
Course Stocks
Servings 1 Litre

Ingredients
  

  • 50 g Brown Onion Sliced Thinly
  • 50 g Carrot Peeled and Sliced Thinly
  • 50 g Celery Sliced Thinly
  • 50 g Leek Sliced Thinly
  • 2 Bay Leaf
  • 2 sprigs Thyme
  • 4 Parsley Stalks
  • 4 Peppercorns
  • 400 g White Fish Bones
  • 1000 ml Water

Instructions
 

  • Place all ingredients into a pot
  • Bring to the boil than turn down to a simmer for 20 minutes
  • Strain through a fine strainer, cheesecloth or fine filter to remove
  • Refrigerate until needed or freeze immediately if not required for more than 48hrs

Video

Tried this recipe?Let us know how it was!

Related Recipes

No results found.

Recent Recipes

Recipes by Category

Classes on Special

Get the latest

  • This field is for validation purposes and should be left unchanged.
Menu