Fish Stock
Delicious & nutritious Fish Stock, providing you with iodine, minerals & vitamins, a staple in most traditional Asian households.
Ingredients
- 3-4 Whole Fish Carcasses (including heads) non-oily fish such as Snapper, Sole or Rockfish
- 2 Tbsp Butter
- 1 Large Onion Chopped
- 1 Carrot Chopped
- 1 Bay Leaf
- Fresh Thyme
- Fresh Parsley
- 1/2 C Dry White Cooking Wine
- Splash Vinegar Apple Cider or White
Instructions
- Melt butter in large stock pot
- Add veggies, sauté 30 mins
- Add wine & stir, deglazing until liquid is reduced by half
- Add vinegar, fish carcasses/heads & cold water
- Bring to a vigorous simmer, skimming any impurities as they rise
- Add Thyme or any other desired fresh herbs (hold off on the Parsley until the last 10 mins)
- Cover & Simmer for 2-24 hours
- Strain broth into jars & transfer to refrigerator
- Remove any fat that rises to the top, use within 24 hours or freeze