l have done a search on here but l can't find a good fish stock recipe and l would like to make some out of the carcass of a snapper l have TIA
davidt4,
Oct 20, 7:43am
Remove gills and any blood lines, wash away any other bloody parts.Chop roughly, put in a saucepan and barely cover with water.Bring to a simmer, skim off the scum, simmer for 20 minutes.Strain through a fine sieve, or if you want a clear fish consomme clarify with egg whites.Don't cook any longer than 20 minutes or the stock will taste bitter.
griffo4,
Oct 20, 7:48am
Thank you davidt4 l will c&p now l have a recipe for a snapper, champagne or any bubbles and scallop bake from a Foodtown mag so want to try it and it needed 1 cup of fish stock and l no longer like the store brought ones after making the ones posted on here but there was no recipe for fish stock Thank you for taking the time to post
griffo4,
Oct 27, 8:23pm
Thank you davidt4 l have made up a couple of lots of it and it is so much nicer than the bought stuff
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