Fish stock soup & stew base
INGREDIENTS
- 2kg fish bones (white, sustainable fish)
- 15ml canola oil
- 120g onions, chopped
- 120g celery, chopped
- 120g carrots, chopped
- 3L cold water
- 250ml water or white wine
- 1 bouquet garni
(bay, dill, parsley black pepper)
METHOD
Add the oil to a large stockpot. Add the onion, celery and carrots, and place the fish bones on top.
Sweat the vegetables and bones over low heat for about 5 minutes, until the bones turn opaque and release some juices.
Deglaze with the 250ml water or white wine and bring to a simmer. Add the bouquet garni and cold water.
Bring to a simmer, skim any surface build up that forms, and continue to simmer for 25 minutes.
Strain through a fine sieve or a sieve lined with muslin cloth.
Cool the stock immediately in an ice-water bath and transfer to a container and refrigerate. Skim off any fat that rises to the top.
Store in the freezer until needed. This makes a great base for soups and fish stews.
Serves: 2.5l, Preparation time: 10min, Cooking time: 25min
SHOP ONLINE
You can find all the ingredients needed for this recipe at www.woolworths.co.za.
