Fish stock and farce for clarification

Name: Fish stock and farce for clarification
Cuisine: Chinese
Ingredients: 1 g saffron; 5 egg whites; 2 cm knob fresh laos, grated; ½ stalk lemon grass, chopped; 6 coriander roots; 1 red chilli; ½ celery heart; ½ stalk leek, white only; 500 g snapper fillet; 1 large, ripe tomato; 1 teaspoon sea salt; 8 white peppercorns, cracked; 5 stalks parsley; ½ lemon lemon; ½ bay leaf; 2 stalks dill; 1 ½ tablespoons butter; 2 cloves garlic, halved; 1 cup white wine (Noilly Prat); 1 cup white wine (Noilly Prat); 1 celery heart; 1 leek, white part only; ¼ fennel bulb; 5 mushrooms mushrooms; 2 shallots; 600 g snapper bones and head; 1 leek, white part only; 1 onion; 600 g snapper bones and head

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

Use stock for moistening fish when cooking, as a base for fish soup, and for making sauces. For fish consommé, clarify the stock with the farce once the stock is cool.

Ingredients

Fish stock

600 g snapper bones and head
2 shallots
1

Asia
China
Fish course
Stock
Pescatarian
Gluten-free

Method

Clean the bones and the head, remove the gills, then cut the head and bones into small pieces. Rinse thoroughly, carefully removing any clotted blood to ensure the stock is not bitter.

Peel and slice the vegetables finely. Melt the butter in a stockpot and sweat the vegetables and garlic for approximately 10 minutes over a low heat. Add the bones and sweat for a further 5 minutes until