FISH STOCK

Do you love a good seafood chowder, bisque, Ukha (Russian fish soup), Cioppino (Italian fish stew), seafood Pad Thai, or a good ole cup of crab soup? Well all of these delicious and healthy dishes have one thing in common: Fish Stock!

A great stock for any type of soup or sauce, fish, vegetable or meat, start with the boiling of bones, shells, stalks and stems of things often thrown away. Why buy a flavorless carton of stock in the store when you can make a fabulous tasting stock out of trash!

FishStock

There really is no recipe for this. Simply put a pot of water on to boil, add a few tablespoons of salt and begin to toss in anything you have or like:

  • Garlic
  • Lemons or limes
  • Onions, all types
  • Peppers, all types
  • Fresh herbs
  • Olive oil
  • Bones, Shells fish or animal parts
  • Stalks, Roots (turnip, beets, carrots, turmeric, ginger) anything
  • Spices, any you like

ChardCarrot

ChermIng

Bring to a boil, lower with a lid on, simmer for an hour. Cool completely. Strain and portion out into several containers and freeze what you won’t be using right away. What a wise and frugal chef you are!

One Comment

  1. Pingback: BEST SHRIMP RAMEN – Whisk & Dine

Leave a Reply