Making fish broth is slightly different from making chicken broth or beef broth. From cooking time until the ingredients used for fish stock that will be good to make soup made from seafood or fish. But there are also similarities that can be stored for a long time by freezing and stored in the freezer.
Cooking time is approximately 30 minutes. The first fifteen minutes to prepare ingredients and another 15 minutes for cooking process.
To obtain fish broth resulting in a good, avoid the use fish such as salmon, mackerel, trout that contain lots of fat.
Effect of broth that uses a type of fish will become unclear broth. So you should use fish such as snapper, tuna, pomfret, prawns and fish skin baronang. Oh yes, use the bones and head okay.
Well, here is fish stock recipe from my kitchen. Although there are many in the superficial kind of broth recipes, but basically the same just add the ingredients if you like. For example, by adding celery, green onion and coriander leaves.
Ingredients:
2-1/2 cups cold water
1 onion, chopped
1 carrot, chopped
1 stalk celery with leaves, chopped
5 black peppercorns
2 stalks parsley
1 bay leaf
pieces of lemon skin
500 gm bone / fish head
Cooking method:
Add water into a saucepan, onion, carrots and celery. Other herbs that put together and wrapped with thin cloth specifically for cooking. Rinse fish from rest of dirt so that later produce high-quality stock and color is not cloudy. Then heat water until it begins to boil over medium heat. If there is a froth or foam, discard with ladle. Cook time is no longer than 15 minutes. Remove from heat and filtered with a thin cloth, let cool and put into molds or small containers to be frozen. If you want to continue to use right away it also can.
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