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Friday, 6 June 2014

The Broths: Fisk stock

Recipe by 125 Best Chinese Recipe1 By Bill Jones and Stephen Wong (Robert Rose)

5 lb. fish bones, rinse under cold water to remove any blood
3 large onion, peeled and roughly chopped
2 leeks, washed and roughly chopped
3 stalks of celery, roughly chopped
1 head fennel, sliced
3 bay leaves
1 small mixed herb (cilantro, basil, etc.)
5 whole pepper corns
2 tsp. fennel seed
2 tsp. whole allspice
2 tsp. whole coriander seed
2 cups white wine
20 cups water
1. Place ingredients in a large stockpot, adding more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 1 hour, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.
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