Tuesday, August 12, 2014

Fish Stock Recipe- Game of Thrones Food Recipes



2 tablespoons unsalted butter
3 celery ribs, including leafy green tops, coarsely chopped
Dark green tops from 4 leeks, coarsely chopped 
2 shallots, sliced 
2 medium carrots, coarsely chopped
2 bay leaves
6 to 8 thyme sprigs
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon whole black peppercorns
2 - 3 good sized fish heads, rinsed well
1/4 cup dry white wine
6 cups  hot tap water
1 - 2 tsp kosher or sea salt, to taste


1) Melt the butter in a large saucepan. Add the celery, leeks, shallots, carrots, bay leaves, thyme, parsley and peppercorns to the saucepan and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 - 10 minutes.

2) Stir in the fish heads and the wine. 

3) Cover and cook, stirring occasionally, about 10 minutes.  

4) Add the hot water, stir gently and bring to a simmer over high heat. 

5) Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally. 

6) Remove from the heat, stir once and let stand for 10 minutes. 

7) Strain the stock through a fine sieve. 

8) Season lightly with salt and let cool, then refrigerate or freeze until needed.

Cooking Tip: Depending on the size and species of your fish, you may have some lovely meat left over when the stock is done - cod cheeks from a large cod are particularly tasty. Feel free to retain this meat and stir it into your final soup.

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