Thai Fish Stock Recipe
Thai Fish Stock Recipes
1lb heads and bones of raw white fish and
heads and shells of prawns, if available
4 pints water
1 celery stick, including leaves, roughly
1 lime leaf
1/2 lemon grass stalk
2 garlic cloves
1 oz fresh coriander stalks and roots
- Put the fish heads and bones and
water into a saucepan and bring to the boil.
- Skim off any scum that rises to
- Add the shallots, celery, lime
leaf, lemon grass, garlic and coriander and simmer for 50 minutes.
- Strain the stock and freeze what
you do not need to use immediately.
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