AuthorMartinSoak the fish carcasses for about 20 minutes or overnight in cold water. This will remove any blood residues and impurities.
Cut the vegetables into mirepoix (large dice) (onion, carrot, celery stalks) and add spices like bay leaf, peppercorns, and coriander seeds.
Now you can decide whether you want to sauté the vegetables first or add them directly to the pot with the fish carcasses and water.
When the fish stock starts to boil, let it simmer gently for about 20-30 minutes over low heat. If foam forms on the surface, skim it off several times to obtain a clear fish stock.
Then strain the stock through a sieve lined with a cheesecloth, without pressing down on the solids.
Ingredients
Directions
Soak the fish carcasses for about 20 minutes or overnight in cold water. This will remove any blood residues and impurities.
Cut the vegetables into mirepoix (large dice) (onion, carrot, celery stalks) and add spices like bay leaf, peppercorns, and coriander seeds.
Now you can decide whether you want to sauté the vegetables first or add them directly to the pot with the fish carcasses and water.
When the fish stock starts to boil, let it simmer gently for about 20-30 minutes over low heat. If foam forms on the surface, skim it off several times to obtain a clear fish stock.
Then strain the stock through a sieve lined with a cheesecloth, without pressing down on the solids.
