Fish stock Free recipe And Books

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Fish stock Free recipe and books

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

fish stock
jamie oliver
naked chef

for 3 litres of stock:
2kg fish bones
2 sticks of celery roughly chopped 1/2 fennel bulb roughly chopped
1/2 head of garlic broken up and sliced thinly
2 dried chillies
2 tablespoons olive oil
255ml white wine
3 1/2 titres water
juice of 1 lemon
6 sprigs of fresh parsley
3 bay leaves
1 sprig of thyme

Wash the bones thoroughly.
If you are using fish heads remove the gills and the eyes.
Roughly chop the bones up and in a large deep thickbottomed pan sweat the vegetables garlic and chillies in the olive oil for a few minutes until they are tender but without any colour.
Add the fish bones and continue to sweat for another 3 to 4 minutes then add the white wine.
Cook for another 2 or 3 minutes and reduce slightly.
Add all the cold water and bring to the boil skimming regularly.
Squeeze in your lemon juice and add all the fresh herbs.
Simmer for 20 minutes skimming regularly. (It is important not to cook the fish stock for too long as it draws a slight bitterness out of the bones and stops it being so clear.)
Pass through a sieve and allow to cool. When passed fish stock can be boiled and reduced to intensify its flavour.
It can be stored in the fridge for about 2 to 3 days or you can freeze it for 12 months.
I divide it into small plastic containers and place it in the freezer.
A sign of a good stock is when it`s tasty clear and when cold sets tike jelly.

Fish stock is another really handy thing to have in the freezer. When you buy fish from your fishmonger never let him throw the bones away. Keep them take them home and make some stock out of them. You can always freeze the bones until you need them but I make the stock and freeze that so it`s always to hand if I need it. Some of the best bones for making fish stock are turbot sole and monkfish they`re full in flavour and very glutinous. Cod mullet john dory plaice and brill also have good bones but these are lighter. (I don`t usually use any bones from oily fish.)


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