Fish stock comes in handy for many recipes. You can use any fish scraps, bones and trimmings. You can also use crab, prawn, shrimp, crayfish and lobster shells for adding flavour to seafood stocks.
2,5 kg mild white fish, bones and trimmings, and/or shellfish shells
30 ml butter
2 large onions chopped
4 or 5 chopped garlic cloves
1 stalk celery
15 ml lemon juice
125 ml chopped parsley
5 ml whole black peppercorns
± 4,5 litres water
Melt butter in bottom of stock pot and sauté onion, garlic and celery for about 5 minutes or until soft
Add remaining ingredients and simmer for about an hour
Periodically skim off foam that will appear at the top of pot
Cool and strain out solid ingredients
Your stock is now ready for use or for the freezer.
If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time.
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