:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Nq8pUaPyXSRp-wDCvmwE/bf103c40301cbff7466f71746b1e4a.png "Make delicious fish stock yourself")
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Make delicious fish stock yourself
I've made this fish stock several times for my family when we're in the mood for a hearty, warming stew. Its rich flavors, which are both hearty and delicious, have always enchanted us. It is a passion of mine to prepare this broth with love and care and I am now very happy to share it with you!
Ingredients
- 1 kg Carcasses, heads and bones of white fish (saithe, cod, etc.)
- 2 Onions
- 2 carrots
- 2 Rods celery
- 3 cloves of garlic
- 2 Bay leaves
- 1 bunch Fresh parsley
- 1 Tablespoon olive oil
- salt and pepper to taste
- 2 l water
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Directions
First wash the fish carcasses, heads and bones well. This step is important for a clear and clean fish stock.
Peel and roughly chop the onions, carrots, celery and garlic.
In a large pot, heat the olive oil and sauté the vegetables until they are slightly caramelized, about 5-7 minutes. It is important not to burn the vegetables to avoid a bitter note in the broth.
Add the fish carcasses, heads and bones and fry for a further 5 minutes. The roasting process adds depth and flavor to the broth.
Add water, together with the bay leaves, parsley, salt and pepper.
Simmer the fish stock over a low heat for about 1 hour. Stir the stock from time to time and skim off any foam that rises.
After an hour, strain the fish stock through a fine sieve and discard the solid material. Your homemade fish stock is now ready to enjoy or to use in other dishes.
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GretarezepteMake delicious fish stock yourself
I've made this fish stock several times for my family when we're in the mood for a hearty, warming stew. Its rich flavors, which are both hearty and delicious, have always enchanted us. It is a passion of mine to prepare this broth with love and care and I am now very happy to share it with you!
First wash the fish carcasses, heads and bones well. This step is important for a clear and clean fish stock.
Peel and roughly chop the onions, carrots, celery and garlic.
In a large pot, heat the olive oil and sauté the vegetables until they are slightly caramelized, about 5-7 minutes. It is important not to burn the vegetables to avoid a bitter note in the broth.
Add the fish carcasses, heads and bones and fry for a further 5 minutes. The roasting process adds depth and flavor to the broth.
Add water, together with the bay leaves, parsley, salt and pepper.
Simmer the fish stock over a low heat for about 1 hour. Stir the stock from time to time and skim off any foam that rises.
After an hour, strain the fish stock through a fine sieve and discard the solid material. Your homemade fish stock is now ready to enjoy or to use in other dishes.
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