How To Make A Seafood Stock
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How To Make A Seafood Stock
In this VideoJug film, Allan Pickett shows you how make a fresh seafood stock, perfect for soups and stews. This recipe beats a stock cube any day!
- Prep:
- 10m
- Cook:
- 20m
- Total:
- 30m
- Serves:
- 6
Ingredients
- fish bones
- celery, chopped
- onion, chopped
- garlic, chopped
- leek, chopped
Method
Soak the fish bones in water to draw out any blood and to prevent any bitterness in the stock.
Sweat the chopped celery, onion, garlic and leek in a large pan with some butter for around 5 minutes. Add the fish bones and pour over some cold water.
As the stock comes to a simmer, a layer of foam will develop. These are impurities from the fish so remove this with a large spoon.
Leave the stock to simmer for 15 to 20 minutes. Sieve into a large bowl and use immediately or freeze for later in 0.5 litre bags.