Provided by Barbara Kafka
Categories project
Time 4h30m
Yield 7 cups (5 cups extra-rich fish stock)
Number Of Ingredients 1
Steps:
- Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
- Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
- Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Fat 1 gram, Protein 9 grams, SaturatedFat 0 grams, Sodium 29 milligrams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #seafood #australian #easy #oamc-freezer-make-ahead #inexpensive #4-hours-or-less
You'll also love
DESI SWAG GAMING
d-gaming@hotmail.co.ukI can't believe how much flavor this fish stock has. It's like a seafood symphony in my mouth.
Brian Hinton
b42@gmail.comThis fish stock is a staple in my kitchen. I use it all the time to make soups, stews, and sauces. It's always delicious.
KeepThe Positivity
p_keepthe100@yahoo.comI love how easy this recipe is to follow. Even if you're a beginner cook, you can make this fish stock with no problem.
Yared Yared
y.yared90@gmail.comI've been making this fish stock for years and it never disappoints. It's the perfect way to add a boost of flavor to any seafood dish.
Wondie Mekuanent
m-w54@aol.comI was skeptical at first, but this recipe really impressed me. The fish stock was incredibly flavorful and added a real depth of flavor to my dishes.
Holley Katukoori
h.k63@yahoo.comThis fish stock is a game-changer. It's so much better than store-bought stock. I can really taste the difference in my dishes.
Lasandra Johnson
lj@gmail.comI'm not a big fan of fish, but I love this stock. It's so flavorful and versatile. I've used it in soups, stews, and even as a marinade. It always adds a delicious touch.
Kelly Doyle
dk76@hotmail.frI'm a busy mom and I don't have a lot of time to cook. This recipe is perfect because it's so quick and easy to make. And the fish stock is delicious!
Prakash Bista
prakash.b39@gmail.com5 stars! This fish stock is amazing. I used it to make a seafood paella and it was the best paella I've ever had. The stock added so much flavor and depth.
Lizamezulu Mpofu
mpofu@gmail.comI love that this recipe uses a variety of fish bones. It really adds complexity to the flavor. I also appreciate the step-by-step instructions. They made the process foolproof.
Amin Marwat
m_a42@yahoo.comThis recipe has become my go-to for fish stock. It's so versatile, I use it in everything from soups to stews to sauces. Always delivers.
Niwamanya Joshua
joshua-n@gmail.comWow! I've never made fish stock before, but this recipe made it so easy. It turned out so rich and flavorful, I could sip it like a soup.
Cyborg Dev
c13@hotmail.comI'm a professional chef and I have to say, this fish stock recipe is top-notch. The depth of flavor is incredible. It elevated my seafood stew to a whole new level.
Eyon Ghishing
eyon@gmail.comAbsolutely flavorful! This fish stock recipe is a keeper. It brought out the umami in my bouillabaisse perfectly. Will definitely make it again!