Fish Stock
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Makes: 2.5 litres (10 cups)
Preparation Time: 20 mins
Cooking Time: 2 1/2 hours
Ingredients
1 kg fish bones (frame and head of snapper, blue eye cod, or other white fish)
2 carrots, finely chopped
1 red capsicum, finely chopped
1 green capsicum, finely chopped
1 red (Spanish) onion, halved
3 tomatoes, roughly chopped
6 stalks fresh flat leaf parsley
6 sprigs fresh thyme
3 sprigs fresh oregano
3 fresh (or dried) oregano
3 black peppercorns
Method
1. Add 3 litres (12 cups) of water in a large pot and add all the ingredients into the water.
2. Bring the stock slowly to the boil, skimming any scum off the surface as it arises.
3. Once the stock has reached the boil, reduce the heat to a gentle simmer and cook, uncovered for about 30 minutes.
4. Allow the stock to cool a little.
5. Put a muslin cloth over a large strainer which is over a large pot and strain the stock, discarding the solids.
6. When the stock has cooled, strain it again, ensuring that any solids or sediments have been left in the strainer and the liquid is clear.
7. Cool the stock further and refridgerate until it is cold and ready to be used.
The fish stock will stay fresh in the refridgerator for about 3-5 days. It can also be stored in 1/2 litre containers in the freezer and frozen for about one month.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 12 | 0.6% |
| Calories from fat | 1 | 0% |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 10 mg | 0.4% |
| Carbohydrate | 2.6 g | 1.0% |
| Dietary fibre | 0.8 g | 3.0% |
| Sugars | 1.6 g | 0% |
| Protein | 0.4 g | 0% |
