Fish stock fish (2)
Instructions
Put everything in a pot and bring to a boil and simmer over low heat.
Remove with a slotted spoon the froth that forms along the way, skimming along the way that you present the need.
When the foam becomes small put the lid for about 3/4 in order to let out much steam, and continue boiling for about 30 minutes, skimming from time to time as appropriate.
At the end, put a colander in a large bowl and strain the fish stock, leaving strain, but without crushing solids.
Ingredients and dosing for 8 persons
- 1000 g of heads, bones and fish fins
- == 1 sliced onion
- 1 sliced carrot
- == 1 Leek Sliced
- 1 stalk of chopped celery
- 1 bunch of smells
- 200 cl of water
- Salt