How to make Fish Stock -
The base for fish curries, sauces and soups.
This recipe is from the book Microwave Cooking Made Easy.
Main Ingredients : Fish Bones, Celery (सेलेरी /अजमुद)
Cuisine : Fusion
Course : Gravies, Sauces and Stocks
You can also find more Gravies, Sauces and Stocks recipes like Aji Sauce Tarator - Walnut and Garlic Sauce Tartare Sauce Butterscotch Sauce
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 : 6-10 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Fish Stock Recipe
Fish Bones 200 grams
Celery 1 medium
Mushroom sliced 1 large
Celery chopped 2-3 inch stalk
Bay leaf 1
Black peppercorns 4-6
Method
Step 1
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.
Step 2
Strain and use the liquid as stock.
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