Fish Stock Preparation Method & Uasage
5Kg Fish bones
100 g Butter
500g White mirepoix
1 Litre White wine
4 Litres Water
1 Sacher d'epices
Yields 4 litres
Method:
Usage:
Tip's:
To make shellfish stock, use shells of lobsters, prawns, or crabs.
100 g Butter
500g White mirepoix
1 Litre White wine
4 Litres Water
1 Sacher d'epices
Yields 4 litres
Method:
- Clean and wash the fish bones to remove any dirt.
- Cut the bones into smaller pieces and saute with mirepoix.
- Add cold water and sachet of spices and let the stock simmer for 20 minutes.
- Remove from the fire and strain. Discard the mirepoix and bones and cool immediately for futher usage.
Usage:
- It is used for making various types of fish soups.
- It is used for making fish such as bouillabaisse.
- It is used for making sauces, such as fish veloute, lemon butter sauce, etc. to accompany fish dishes.
- It is reduced to a glaze and used as aspic on cold poached fish.
Tip's:
To make shellfish stock, use shells of lobsters, prawns, or crabs.