Homemade fish stock
Makes: 2 litres
Ingredients
1 whole white onion, sliced in half
1 small carrot, cut in half
2 bay leaves
8 whole peppercorns from your NOMU Black Pepper Grinder
1 sprig of dill
1/2 lemon
2kg fish bones (from any white fish)
1 tbsp NOMU Seafood Rub (optional)
4 litres cold water
Directions
Place all the ingredients in a pot. Bring to a boil and then reduce the heat to a simmer for 20 minutes. Skim the surface of the stock every few minutes to remove impurities.
After 20 minutes, remove from the heat and strain through a fine chinois or a piece of muslin cloth. The stock can be stored in the freezer for later use
Tip: Cooking the stock for more than 20 minutes will make it bitter in taste.
Ingredients
1 whole white onion, sliced in half
1 small carrot, cut in half
2 bay leaves
8 whole peppercorns from your NOMU Black Pepper Grinder
1 sprig of dill
1/2 lemon
2kg fish bones (from any white fish)
1 tbsp NOMU Seafood Rub (optional)
4 litres cold water
Directions
Place all the ingredients in a pot. Bring to a boil and then reduce the heat to a simmer for 20 minutes. Skim the surface of the stock every few minutes to remove impurities.
After 20 minutes, remove from the heat and strain through a fine chinois or a piece of muslin cloth. The stock can be stored in the freezer for later use
Tip: Cooking the stock for more than 20 minutes will make it bitter in taste.
Ingredients
1 whole white onion, sliced in half
1 small carrot, cut in half
2 bay leaves
8 whole peppercorns from your NOMU Black Pepper Grinder
1 sprig of dill
1/2 lemon
2kg fish bones (from any white fish)
1 tbsp NOMU Seafood Rub (optional)
4 litres cold water
Directions
Place all the ingredients in a pot. Bring to a boil and then reduce the heat to a simmer for 20 minutes. Skim the surface of the stock every few minutes to remove impurities.
After 20 minutes, remove from the heat and strain through a fine chinois or a piece of muslin cloth. The stock can be stored in the freezer for later use
Tip: Cooking the stock for more than 20 minutes will make it bitter in taste.
Ingredients
1 whole white onion, sliced in half
1 small carrot, cut in half
2 bay leaves
8 whole peppercorns from your NOMU Black Pepper Grinder
1 sprig of dill
1/2 lemon
2kg fish bones (from any white fish)
1 tbsp NOMU Seafood Rub (optional)
4 litres cold water
Directions
Place all the ingredients in a pot. Bring to a boil and then reduce the heat to a simmer for 20 minutes. Skim the surface of the stock every few minutes to remove impurities.
After 20 minutes, remove from the heat and strain through a fine chinois or a piece of muslin cloth. The stock can be stored in the freezer for later use
Tip: Cooking the stock for more than 20 minutes will make it bitter in taste.
