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Fish StockSummary
DescriptionThis is ubiquitous and easy, far easier than white or brown stock, and very handy to keep in the freezer. The main difference is in the aspic; chicken, veal, and beef stock simmer for hours with the bones slowly giving up their rich gelatinous goodness. Fish bones are light; in half an hour they've given up what they're going to give up. And this stock is the base for a number of excellent French sauces! Ingredients
InstructionsPut the smelts and the shrimp into a quart of cold water. Bring it to a light boil, then back off the heat to maintain a steady simmer for 30 minutes. Strain into a lean jar and freeze.
NotesFish heads and "frames" from white fish are best if you can get them, but that's harder and harder these days.
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