Fish Stock Recipe
This is an easy and quick recipe, to make fish stock yourself. A lot of people think, making fish stock is very time-consuming and labor-intensive, but it is quite on the contrary. It will take you all together 40 minutes, and is a perfect way to use all the parts of the animal when buying a whole fish. You will produce something natural without artificial additives, and once made, you can keep your fish stock in the freezer, and use it for a big variety of dishes.
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Equipment
- pot
- strainer
Ingredients
- 500 g fish bones and head
- 1 white onion
- 1 carrot
- 2 stalk of celery
- 1/2 leek
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon coriander corns
- 3 liters water
Instructions
- Wash the fish bones and the head with cold water.
- Cut the vegetables into cubes.
- Put the fish bones in a pot and add the water.
- Add all the cut vegetables and the aromatics.
- Bring to a boil. When boiling, turn down the heat, and let cook on low heat for 20 minutes.
- Strain everything and let the stock cool down. Keep in the fridge for up to 4 days or freeze.
