How to make Fish Stock -
Stock made with fish bones, head and skin used in fish based gravies and soups.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Fish (मछली), Onion (प्याज़ )
Cuisine : Fusion
Course : Gravies, Sauces and Stocks
You can also find more Gravies, Sauces and Stocks recipes like Italian Tomato Sauce Turkish Muhammara Dip Egg Custard Sauce Chicken Stock
Fish Stock Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Fish Stock Recipe
Fish 200 grams
Onion sliced 1 medium
Celery roughly chopped 2-3 inch
Mushroom sliced 1 large
Bay leaf 1
Black peppercorns 4-6
Method
Step 1
In a pan put fish bones, head, skin (any unutilised portion of fish), five cups of water, onion, mushroom, celery, bayleaf and peppercorns and put it on heat.
Step 2
Bring it to boil, remove any scum, which comes on top and then simmer for fifteen minutes. Remove from heat, strain and use the liquid as stock.
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