Fish Stock
Fragrant and full of flavour, fish stock is the perfect base for our Sweet and Sour Seafood Pho Soup recipe
4 1/2 litres water
2 celery stalks, trimmed and cut in half
1 leek, washed and cut in half lengthways
250g eschalots, peeled
2 garlic cloves
1 x 3cm piece of ginger, peeled
1/2 tsp black peppercorns
1/2 bunch Italian parsley
3 bay leaves
Ingredients
2kg salmon bones, washed in cold water4 1/2 litres water
2 celery stalks, trimmed and cut in half
1 leek, washed and cut in half lengthways
250g eschalots, peeled
2 garlic cloves
1 x 3cm piece of ginger, peeled
1/2 tsp black peppercorns
1/2 bunch Italian parsley
3 bay leaves
Method
1. Place salmon bones in a large stockpot and cover with cold water. Slowly bring to the boil over a medium heat; reduce heat and simmer for 15 minutes.
2. Use a slotted spoon to skim skin from surface during cooking.
3. Add remaining ingredients and simmer for another 40 minutes. Leave to cool.
Notes
Nutritional Info per serving (100ml)
24 kJ (6 cal), 1g protein, 0g carbs, 0g fibre, 0g fat (0g sat fat), 2mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Brett Stevens
