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Fish Stock RecipeFumme De Poisson
• 1 onion thinly sliced • 6 parsley stems – not the leaves as they will darken the stock. • 1 carrot thinly sliced • 1 cup dry white wine • 1 teaspoon lemon juice • Pinch of salt
• Bring to the boil and skim any foam which may have formed on top. • Reduce heat and simmer slowly, uncovered, for about half an hour. • Pass the contents through a fine sieve – a muslin lined one is best if you have one. • Cool the stock and when cold, you can place in your refrigerator or freezer.
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