1. Heat a grill pan or barbecue to high heat. Place onion, eschalots, garlic cloves and ginger on pan; grill until surfaces blacken, up to 30 minutes. Remove from heat and brush off loose charred pieces.
2. Place in a large stockpot with remaining ingredients; bring to the boil.
3.Reduce heat and simmer for 1 1/2 hours.
4.Use a slotted spoon to skim skin from surface. Strain stock through a fine-mesh sieve, leave to cool, then use or freeze.
Nutritional Info per serving (100ml)
27 kJ (6 cal), 0g protein, 1g carbs, 0g fibre, 0g fat (0g sat fat), 193mg sodium
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