Fish Stock Recipe
8 oz (225g) fish trimmings - heads, bones, skin etc
1 oz (25g) butter
1 small onion, finely chopped
1 small leek - shredded
2 oz (50g) mushrooms - chopped
1/4 pint (150ml) white wine
1 pint (600ml) water
bouquet garni - that's 1 sprig thyme, 1 bay leaf and 2 sprigs parsley
Cover the fish trimming with cold water and leave for about 2 hours. Drain and chop into small pieces.
Melt the butter and gently fry the onion, leek and mushrooms - about 5 minutes, until softened, but not coloured.
Add the fish and wine and allow it to bubble, then add the water and bouquet garni.
Skim the stock frequently and allow it to simmer for about 25 minutes.
Strain the stock and then use in your recipe.
No comments:
Post a Comment