Free Fish stock recipe And Books

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Free Fish stock recipe and books

So you would like to know how to make Free Fish stock recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

fish stock

1kg fish bones and heads (eg sole turbot whiting conger eel or any whitefleshed fish)
50g onions
white part of 1 leek
50g mushrooms
50g butter
100ml dry white wine
1 bouquet gami
2L water

Remove the gills from the fish heads.
Soak the bones and heads in cold water for 3 to 4 hours.
Roughly chop the fish bones and heads.
Wash and chop the vegetables and sweat them in the butter.
Then add the chopped bones and heads and simmer for a few minutes.
Pour in the white wine.
Increase the heat and reduce the liquid by half then cover the contents of the pan with water.
Bring the mixture to the bod skiming the surface frequently.
After 5 minutes cooking time add the bouquet gami and simmer uncovered for 25 minutes.
Carefully strain the stock into a bowl through a muslinlined sieve.
Leave to cool then store in the refrigerator.
Tle stock will keep for 1 week in the refrigerator and for several weeks in the freezer.

to make fish aspic:If the stock is very clear the addition of a few leaves of gelatine will produce a fish aspic. A few slices of lemon squeezed into the aspic will give it a slightly sharp flavour.
to make a fish demi glace:
Simmer the stock gently skinuiiing the surface frequently until it has reduced by twothirds. Use the demiglace to enrich and add body to certain fish sauces.

We truly hope you will like this American recipe, and enjoy your tasty Free Fish stock recepie. Check out these great recipe books and learn how to make Free Fish stock!
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