It comes as no surprise that I filet fish. This also means that there are usually fish scraps left over. As a sustainable fishmonger, I use leftover fish heads and fish throats to make home made fish stock for future recipes. You can usually source these items at your local fish markets.
Place olive oil in stock pot and turn on medium high heat.
Sautee carrots, celery, onion, garlic and pepper in stock pot until vegetables begin to soften.
Add fish heads, throats, key lime, wine, and enough spring water to cover fish heads and throats.
Bring to boil and reduce heat to simmer.
Cook for 1 hour and then remove pot from heat.
Allow contents to cool and then pour stock from stockpot through strainer into large bowl.
Pick meat from throats and head and reserve meat for fishmonger stew.
Store fish stock in refrigerator for up to 1 week or in freezer for up to 2 months.
Ingredients
Directions
Place olive oil in stock pot and turn on medium high heat.
Sautee carrots, celery, onion, garlic and pepper in stock pot until vegetables begin to soften.
Add fish heads, throats, key lime, wine, and enough spring water to cover fish heads and throats.
Bring to boil and reduce heat to simmer.
Cook for 1 hour and then remove pot from heat.
Allow contents to cool and then pour stock from stockpot through strainer into large bowl.
Pick meat from throats and head and reserve meat for fishmonger stew.
Store fish stock in refrigerator for up to 1 week or in freezer for up to 2 months.
Hi thaks abaout this rispe can you giv me moor stook …chik…meet …and fish …and végétarien stouk