- 1 kg seafood white fish offcuts (not oily fish), washed trimmed into 5cm-by-5cm pieces
- 100 gm carrot, finely sliced (1 medium)
- 100 gm finely sliced (2 stalks)
- 100 gm leek or fennel, thinly sliced (1 small leek or fennel)
- 2 parsley sprigs
- 2 bay leaves (fresh if possible)
- 6 black peppercorns
- 2 ltr water
1 Induction
1 Gas Stovetop
1 Combi Oven
1 Steam oven
1. Combine the fish bones and remaining ingredients excluding the herb aromatics in a deep unperforated steam container.2. Place in the steam oven at 90°C for 45minutes.3. Finish with your herb aromatic herbs. 4. Strain the stock and discard the solids.5. Cool, then refrigerate until needed.
Notes:
- Almost any vegetable can be used to make this stock.
- Soak your fish carcass for 30 minutes. This assists in removing any impurities.
- The fish stock should not smell fishy but sweet.
- You can also reduce the fish stock to intensify the flavour and utilise in Beurre Blanc.
Fridge Friendly Instructions: Refrigerate stock for up to 3 days
Freezer Friendly Instructions: Freeze for up to 6 months. Consider freezing stock in an ice cube tray. This gives you small amounts of stock. I generally do that as well as 500ml containers.
Nutrition Facts – 6 servings
Amount Per Serving | Calories – 122 or Kilojoules – 510 | Total fat 0gm, Saturated fat – 0gm, Monounsaturated fat – 0gm, Polyunsaturated fat – 0gm, Trans fat 0gm | Cholesterol – 22mg | Sodium - 76mg | Potassium – 255mg | Total Carbohydrate – 6gm, Dietary Fibre 3gm, Sugars 4gm | Protein 23gm | Vitamin A 227%| Vitamin C 14% | Calcium 5%| Iron 117%.
*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.
