Fish Stock

1. 1

   Add the water, fish bones, shrimp, carrots, leeks, scallion, bay leaves, parsley, a few peppercorns, and

2. 2

   a pinch of salt in a stock pot. Make sure everything is covered.

3. 3

   Bring to the boil and remove the foam collected on the surface of the water. Simmer on low heat 30 to 40 minutes.

4. 4

   Place a colander on a large bowl and pour the boiled mixture into the colander.

5. 5

   Separate in serving sizes and freeze. Make sure to let the stock cool before freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.