Photo by: French Cooking For Dummies
Homemade Fish Stock
Food Ingredients:
1 1/10 pounds (500 g) of fish heads, bones and fins (sea bass, cod…) 16 cups (4 l) of water 1 tablespoon thyme branch (or 3 of dry thyme) 3 tablespoons of tarragon 2 tablespoons of parsley 2 tablespoons trimmings from a fennel bulb 2 tablespoons of chervil 1 bay leaf 2 shallots 1 carrot
Recipe preparation:
1 Rinse fish pieces and dip them in 3 cups of salted water so all the remaining blood gets out. 2 Peel shallots and carrot. Cut them by half. 3 Fill a casserole with 13 cups of water. Add all herbs, fennel trimmings, shallots and carrot and get to a boil. 4 When water is boiling, add fish pieces and reduce heat. Leave covered for 20 to 25 minutes. 5 Take fish, carrot and shallots out and filter passing your stock through a strainer. 6 That’s it! Let it cool down and freeze or refrigerate (if you’re going to use within a few days).
Recipe source: Foodista recipe
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