Fish Stock

Fish stock

Ingredients

fish heads and or frames/bones

the heads of the prawns

the head of the bugs

1 tbs butter

1 cup white wine

1 onion quartered

1 bay leaves

water to cover the fish and shellfish

Ingredients

Heat the butter in a large pan and gently brown the fish heads for about 5 minutes. Add the quartered onion and cook for another 5 minutes.

Add the wine, top with water to cover the seafood and place in the bay leaf. Bring to a gentle simmer and cook for 40 minutes, skimming off impurities as it cooks.

Strain through a fine sieve and now it’s ready to be used in your preferred recipe.

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Fish Stock
Author: 
Recipe type: Dinner
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • fish heads and or frames/bones
  • the heads of the prawns
  • the head of the bugs
  • 1 tbs butter
  • 1 cup white wine
  • 1 onion quartered
  • 1 bay leaves
  • water to cover the fish
Instructions
  1. Heat the butter in a large pan and gently brown the fish heads for about 5 minutes. Add the quartered onion and cook for another 5 minutes.
  2. Add the wine, top with water to cover the seafood and place in the bay leaf. Bring to a gentle simmer and cook for 40 minutes, skimming off impurities as it cooks.
  3. Strain through a fine sieve and now it’s ready to be used in your preferred recipe.

 

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