July 28, 2016

FISH STOCK

Ingredients:
Fish bones, heads, tails, prawn shells - 1 kg
Onion - 1 (finely chopped)
Celery sticks - 2 (sliced)
Salt - 1 tsp
Black pepper - 1 tsp (crushed)
Fresh rosemary - 3 stems
Fresh basil- 1/2 cup (chopped)
Water - 2 1/2 litres

Method:

  • Add all ingredients into a large saucepan; cover; bring to the boil.
  • reduce heat and simmer on low for one hour.
  • Strain to remove all solid material.
  • Makes approximately 1 1/2 litres of fish stock.


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