Fish Stock Every wonder why food usually tastes better at a resturant or why you just cant quite make that dish as good as your friend? The answer is usually Stock. Fish, Beef, Chicken... etc. Its what makes a good dish great. Stock is the base for many dishes but is often overlooked in recipes, especially those 15min chef ones. Stock takes time and patience, but it pays off in the long run when a laddle full is added to a recipe. I dont salt this recipe, leaving that for when i use it to make soup or rissoto and adjust it at that time. Ingredients: 2-3 med fish racks (head and bones) Use light qhite meat fish - cod, tile, bass 3 onions (quartered) 2 shallots (quartered) 3 carrots ( chopped) 4 celery stalks (chopped) Bouquet Garne ( 10 parsley, 10 cilantro 10 bayleaf 10 thyme) 1 tsp pepper corns Water to cover 1 cup dry white wine Method: Wash heads and racks, remove all gills and any trace blood and innards. Place on heavy bottomed stock pot. Add cold water to cover 1 inch. Add all other ingredients. Set pot on med flame. When its at a boil lower flame and let simmer 1hr. Turn off heat, let settle for 30 min. *** pro tip - pick at the cheek meat and jowls, place in a mug and add a laddle of broth and some fresh parsley, red pepper and lemon for a taste of heaven to sip while it cools. Strain thru a cheese cloth and boulion strainer. Freeze in 2 cup packets to use as needed. #seafood #fish #recipe #brooklynfishingclub #tacticalanglers #love #photo #foodporn #catchandcook #deepdrop #deepsea #tilefish #hake #rosefish (at Voyager Fishing)
