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Fish stock

January 25, 2012

 

Straight into the recipe for this one, time has evaporated today (once again..) seems with bambino about to pop any mo, the final seconds of independence without responsibility of baby 24/7 are racing by! Bring it on I say.. 🙂

 

Recipe – (Makes approx 800 ml stock)

  • 1kg Good quality white fish bones, ideally sole but any white bones will make a good stock. Ensure they are washed well to remove all traces of blood. If using the head, ensure eyes are removed to prevent the stock clouding up
  • 100g white/Spanish onions, peeled, diced small (10mm)
  • 100g leeks peeled, diced small (10mm)
  • 2 sticks celery, dice small (10mm)
  • 2 carrots peeled, diced small (10mm)
  • 1 lemon cut in half
  • 10 parsley stalks
  • 100ml  white wine (Optional luxury extra!)

Method

  • Place bones, veg, lemon and parsley in a pan and barely cover with cold water
  • Bring to gentle simmer removing all scum/fat that rises to surface to achieve as clean a stock as possible
  • Once skimmed, add the wine
  • Simmer for 20 mins, continue to skim as required then strain stock through a fine sieve. Stock should be nice and clear with good flavour
  • Discard bones etc, then if not using straight away, place in fridge after cooling for an hour

Chef’s tip

 

Happy cooking all!

 

"herdy gurdy.. herdy gurdy..!"

 

 

 

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