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Fish Stock-
Stock made with fish bones, head and skin used in fish based gravies and soups

Preparation Time : 5 minutes
Cooking Time : 25 minutes
       Ingredients How to?

  • Fish bones, head, skin - 200 grams
  • Onion , sliced - 1 medium
  • Celery, roughly chopped - 2-3 inch stalk
  • Mushroom, sliced - 1 large
  • Bay leaf - 1
  • Black peppercorns - 4-6

  1. In a pan put fish bones, head, skin (any unutilized portion of fish), five cups of water, onion, mushroom, celery, bay leaf and peppercorns and put it on heat.
  2. Bring it to boil, remove any scum, which comes on top and then simmer for fifteen minutes. Remove from heat, strain and use the liquid as stock.
  3. Recipe Tip:
    Fish stock should be stored in airtight containers in the refrigerator as it smells and can affect other food.
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