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@333.editor.1: @shahzad bhatti 333 @ABU MUSA @Farkh Khokhar #shahzadbhatti333 #333editor #don #333 #gangsterbhatti

333🫶 EDITOR
333🫶 EDITOR
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Tuesday 16 June 2026 08:35:53 GMT
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How to Make Fish Stock 🐟📈 - BASICS WITH BEN FULL RECIPE BELOW ⬇️ (yields 1.5L stock) NOTE: The best fish bones to use are from flat white fish such as halibut, turbot, sole or fluke. Other great options are round white fish, such as cod or bass (which I used in the video). INGREDIENTS: 500g fish bones (50/50 heads/bones) 1 small onion 1 small leek 1 stalk celery 1/4 bulb fennel 5-6 parsley stems 2-3 sprigs thyme 2 bay leaves 1 tsp whole white peppercorns 100mL white wine 2 tbsp neutral oil (i.e. grapeseed) 2-2.5L cold water INSTRUCTIONS: 1. If not already removed by your fish butcher, remove the gills from your fish heads. If there are any other organs still attached to your fish bones, remove those too. 2. In a large container, place all your fish bones, and run them under cold water until the water runs clear. This will purge the bones of any blood/impurities that you don’t want in your stock. 3. Thinly slice your onion, celery, leeks and fennel. In a large heavy-bottom pot, sauté your sliced veg in oil over medium-low heat until translucent. Keep stirring frequently to ensure your veg does not develop any colour. Deglaze the pot with white wine, and reduce until almost dry. Add your fish bones to the pot, and cover with enough water to submerge the bones by about 1
How to Make Fish Stock 🐟📈 - BASICS WITH BEN FULL RECIPE BELOW ⬇️ (yields 1.5L stock) NOTE: The best fish bones to use are from flat white fish such as halibut, turbot, sole or fluke. Other great options are round white fish, such as cod or bass (which I used in the video). INGREDIENTS: 500g fish bones (50/50 heads/bones) 1 small onion 1 small leek 1 stalk celery 1/4 bulb fennel 5-6 parsley stems 2-3 sprigs thyme 2 bay leaves 1 tsp whole white peppercorns 100mL white wine 2 tbsp neutral oil (i.e. grapeseed) 2-2.5L cold water INSTRUCTIONS: 1. If not already removed by your fish butcher, remove the gills from your fish heads. If there are any other organs still attached to your fish bones, remove those too. 2. In a large container, place all your fish bones, and run them under cold water until the water runs clear. This will purge the bones of any blood/impurities that you don’t want in your stock. 3. Thinly slice your onion, celery, leeks and fennel. In a large heavy-bottom pot, sauté your sliced veg in oil over medium-low heat until translucent. Keep stirring frequently to ensure your veg does not develop any colour. Deglaze the pot with white wine, and reduce until almost dry. Add your fish bones to the pot, and cover with enough water to submerge the bones by about 1". 4. Bring your pot to a gentle simmer. Once your pot begins to boil ever-so-slightly, you will see a white foam float to the surface. Turn off the heat on your pot, and skim away the foam with a ladle. You can add your herbs & peppercorns, and bring the pot back up to a simmer. 5. Allow your pot to simmer for 30 minutes, or until your stock has a clean fish flavour. Remove the pot from the heat, and allow it to steep for 15 minutes before straining. 6. Strain your stock through a fine mesh strainer. If you’re looking for a clearer stock, strain your stock through a cheesecloth as well. Stock will keep for 3-4 days in the fridge, or up to 3 months in the freezer. Enjoy! #fish #stock #fishstock #homecooking #Recipe

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