Fish Stock

The base for fish curries, sauces and soups. A fantastic stock to add depth of flavour to your favourite fish dishes. This is Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 17 Dec 2015 in Recipes Non Veg

New Update

Main Ingredients	Fish Bones, Celery
Cuisine	Fusion
Course	Gravies, Sauces and Stocks
Prep Time	6-10 minutes
Cook time	6-10 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Non Veg

Ingredients

200 grams fish bones
1 large mushroom, sliced
2-3 inch stalk celery, chopped
1 bay leaf
4-6 black peppercorns

Method

Wash fish bones, head and skin. Take five cups of water in a Microwave bowl and add fish bones, head, skin (any other unutilised portion of fish), onion, mushroom, celery, bay leaf and peppercorns and cook covered on Microwave HIGH (100%) for five minutes.
Strain and use the liquid as stock.

Nutrition Info

Calories	378
Carbohydrates	30
Protein	15.1
Fat	21.8

#Bay leaf #Black peppercorns #Celery #fish bones