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Fish Stock

Stock made with fish bones, head and skin used in fish based gravies and soups. This makes as a base in many Chinese sea food preparations. This is Sanjeev Kapoor exclusive recipe.

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Fish Stock

Main IngredientsFish, Onion
CuisineFusion
CourseGravies, Sauces and Stocks
Prep Time6-10 minutes
Cook time15-20 minutes
Serve4
TasteMild
Level of CookingEasy
OthersNon Veg

Ingredients 

  • 200 grams fish
  • 1 medium onion, sliced
  • 2-3 inch celery, roughly chopped
  • 1 large mushroom, sliced
  • 1 bay leaf
  • 4-6 black peppercorns

Method

  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.
  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.

Nutrition Info

Calories237
Carbohydrates15.9
Protein36.1
Fat2.9
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