A well-made stock forms the basis for many dishes and elevates recipes to a new level. It’s worth taking your time to make your own stocks, so check out this recipe by Catalano’s.
Makes 2L
Cooking tip: Keep the flavours clean and light and allow the fish to shine through.
Ingredients
1 pack fish heads
2L cold water
1 brown onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4-6 parsley stalks
125mL white wine
2 bay leaves
1 tsp black peppercorns
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Methods
- Place the fish heads, vegetables and aromatics into a large saucepan. Pour the water over the top and make sure the fish is completely submerged
- Bring the contents almost to a boil without boiling, making sure that any scum that comes to the surface is skimmed off
- Gently simmer for 20 minutes then remove from heat. Carefully pour out the liquid through a fine sieve being careful not to agitate the heads too much as this can make the stock become cloudy
- Once the liquid has been strained, pour it another time through the sieve but line the sieve with some clean chux cloth or muslin cloth
- Once done, allow stock to cool
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