Fish Recipes : Recipe for Making Fish Stock Part 6

Fish Recipes : Recipe for Making Fish Stock Part 6


Hi! I’m Louis Ortiz on behalf of Expert Village
and we are continuing with our fish stock procedure. I got vegetables which I have sweated
in my stock pot and I got carrots, onions, celery, and some mushrooms that I threw in
the last minute and again I threw the mushrooms in there with the steams on just at the very
last minute just to get a tiny bit of a sweat on them. As the mushrooms tumble around as
this whole mixture is starting to simmer the mushrooms are actually going to act as like
a sponge and they are kind of going to clarified this liquid as the cooking process goes on.
So I got some fish here, I got a red snapper carcases and a gulf flounder so I’m going
to go ahead and throw these guys in and I got some snapper throats in there as well
that I describe to you earlier cause they have a lot of meat on the under side right
underneath the pectoral fins so these guys are going to go in there like so. All I’m
going to do is fill this pot with cool water once again cool water don’t ever start with
hot we are going to start with cool water and I really going to pour about a inch over
the top of all the ingredients of all the items that are in the pot there. I’m going
to drop in a sachet which we have shown you how to make in another video as well and I’m
going to go ahead and tie this to the handle now. So we put the water about a inch over
the top of this cool water. We put it back on the fire and bring it up to a simmer in
30 minutes we would show you what the finish product is going to look like.

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