Asian Fish Stock
A "twist" on the basic fish stock recipe, this recipe uses a bit of serrano chili, ginger and sherry.
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INGREDIENTS
Nutrition- 2tablespoons peanut oil
- 2
- 2
- 2inches fresh ginger
- 1
- 2lbs fresh fish bones, from white nonoily fish
- 12
- 2cups white wine
- 1
- 1teaspoon kosher salt
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DIRECTIONS
- Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil.
- Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.
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