Fish Stock
Ingredients
- ½ kg (1 lbs) fish carcasses
- 1 carrot
- an onion
- 1 celery
- 1 potato
- 1 small bouquet garni
- 1 liter/quart of water (approximately)
Directions
Clean and peel the vegetables.
Cut them as thinly as you can.
Getting it all in a pot. Vegetables and herbs first. The fish at the end.
Bring to the boil. Remove the foam forming on the surface. This makes the stock cloudy.
Turn down the temperature and simmer for 20 minutes.
Si well and cool it as quickly as possible.
Can be kept 2-3 days in the refrigerator. 2-3 months in the freezer.
Notes
If the stock boils more than 20 minutes it becomes bitter. That is why it is important to cut vegetables thin.
You can get the double amount of vegetables in. It's a fine way to make it a little louder on.
You can also make the stock with shells from shellfish. They are not bitter of the cook longer than 20 minutes.
In this video I use the remains of a 1 ½ kg trout. It is approx. 500-750 grams hull. Depending on whether the skin is.
