Fish Stock
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 fish (s), white, low-fat, only the heads and bones it (no salmon, mackerel, herring etc.)
- 2 tablespoon oil, neutral
- 3 shallot (s), diced
- 1 stick celery, diced
- 0.5 stick ½ leek, only the white, diced
- 1 small Glass white wine
- 1 bay leaf
- 2 sprigs thyme
- 10 peppercorns, white
- salt
Print Recipe
Pin Recipe Instructions
- Soak the bones and fish heads for about 25 minutes and change the cloudy water until it remains clear.
- Heat the oil in a larger saucepan. Add the bones, drained, and roast for 3-4 minutes until lightly colorless. Then add the fish heads and the vegetables, roast a little and deglaze with the wine. Add fish heads and spices and cover with water. Bring everything to the boil briefly, skimming off the foam, pulling it off the plate and covering it for about 30 minutes. Happen in the end.
- This creates a nice base for fish sauces or fish soups.
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