Learn to make Fish Stock
Methods.
1. In stockpot, combine the fish bones, white wine, and just enough water to cover. Bring to a boil, skimming off the white foam from the top of the stock. As it approaches boiling and then reduce the heat. Using a ladle and circular motion, push the foam from the center to the outside of the top, where it is easy to remove.
2. Add the onions, celery, bay leaves, parsley, thyme, and peppercorns and stir them into liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 30 minutes.
3. Remove the stock from the stove, stir it again. Strain
through a fine-mesh strainer. If you are not going to be using the stock within the hour, chill it as quickly as possible.
4. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days.
(Note : Simmering Time : 30 to 45 minutes)
Recipe Name and Quantity
Fish Frames(Bones) : 3 kg
Dry White Wine : 1/2 kg
Water : 2 ltr
Onion, Thinly Sliced : 2 pcs
Celery Thinly Sliced : 4 Stalks
Bay leaf : 2 pcs
Italian Parsley(Fresh), Chopped : 1/4 cups
Thyme Fresh : 6-8 Springs
Black Peppercorns : 2 Table Spoons.
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