Pages

May 10, 2009

Fish stock

There is a smaller bunch of desserts waiting to be posted, but now it is time to share the fish stock recipe I used on friday. Generally flatfsh is the best to use for cooking stock, because that gives a strong aroma.


Ingredients:

200-300 g fish bones (and/or other parts)
2 celery stalks
1 carrot
1 onion
30-50 ml sherry or white wine
1 bay leaf
about 10 coriander seeds

Slice vegetables and put everything into a pot. Pour water over it so that is about 2 fingers high above the fish parts. Bring it right under the boiling point and cook for about 20 minutes.

2 comments:

elize said...

how long can we keep the fish stock in the freezer?

chriesi said...

It is the best to use it within 3 months.

Related Posts with Thumbnails