Miss out Recipes?

Fish Stock

2lbs fish bones
3ltr cold water
4oz onion, sliced
2oz carrot, sliced
1oz celery, roughly cut
1oz leek, roughly cut
3ea. bay leaves
10ea. black peppercorn

Cooking method/procedures:
  • in a medium stock pot, put water and all ingredient, bring to boil, simmer for 5 minutes.
  • using fine cloth, strain the stock.
  • if you intend to use it in the future, portion the stock into plastic bag or countainer and cover.
  • keep refrigerated up to 3 days.

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