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Make Your Own Fish Stock
by sarah koh
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Many stock cubes contain high levels of salt and low levels of nutrients. But nothing could be more simple than making your own stock, and if you make it in large batches you can freeze it for later use. You can use you stock as the basis for a delicious soup - serve it with a whole-grain roll-or as the basis of a nourishing stew or a piquant sauce.
For ingredients, you shall prepare for 1 kg fish bones, heads (with grills removed) and tails (sole or plaice are tastiest, but any other white, non only fish will do), 1 large onion (coarsely chopped), 2 shallots (coarsely chopped), 2 ribs celery (tops included, coarsely chopped), 2 large carrots (scrubbed nut not peeled, coarsely chopped), 2 bay leaves, 2 cloves, 6 sprigs of parsley (coarsely chopped), 1 tbsp of peppercorn, lemon rind from half a lemon, cold water to cover.
The making : Place everything in a stockpot and bring to simmering point, do not boil. Simmer for 20-30 minutes, but no longer or the stock will become bitter. Strain through muslin or use non-metallic colander. Reduce the strained stock by boiling, if required. Use or freeze, as required.
Let's grabbing some simple and delicious soup recipes from my soup recipes website at http://www.soup-master.com
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Article Source: www.homehighlight.org
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