Full-flavoured Fish Stock RecipeOrigin: Britain Period: Traditional |
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This is my own recipe for a full-flavoured wine-based fish stock which is my personal stand-by. Ingredients:
1.5kg fish trimmings (bones, skin, heads, tails) 
Full-flavoured Fish Stock Preparation:Method:Combine all the ingredients in a pan then cover with water. Bring the mixture to a boil, skimming off any scum that forms. Reduce to a simmer then cover and cook for about 25 to 30 minutes, or until the stock is well flavoured. Take off the heat and pass through a strainer into a large bowl. Use immediately as the base for fish sauces, soups, cooking rice or making risotto. If desired you can return the stock to a pan, bring to a rapid boil and reduce to 1/3 its original volume. The reduced stock can then be frozen in small lots and can be thawed ready to use. For use add 50ml of frozen stock to 250ml of boiling water. |
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