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
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.
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
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.
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Cape Town, South Africa
Tel: +27 21 386 2000
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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