1. Homemade Fish Stock (Yield 1.5 litres)
(this recipe is similar to the Homemade Vegetable Soup Stock, and replaces the vegetables with fish trimmings)
Ingredients
2 cups of fresh fish trimmings, which can be heads, bones, skins, etc
a 10 cm stick of kombu sea vegetable (optional)
1.5 litres water
Clean the kombu with a damp cloth.
Place the kombu in a pan with the fish trimmings on top. Cover with 1.5 litres of cold water
Cover the pan and bring to boil slowly over a low flame
Simmer 30 minutes, topping up the water if it reduces
Strain. Discard the fish trimmings. The kombu can be used again in another dish.
Add the salt.
2. Japanese Bonito Fish Stock (Yield 1.5 litres)
Bonito is a fish similar to tuna which is popular in Japan. It is dried and smoked until rock hard, then shaved into fine flakes.
If the stock will be used in a dish flavoured with shoyu, you can omit the sea salt.
Ingredients
a 10 cm stick of kombu
5 heaped tablespoons of bonito flakes
1.5 litres of water
Clean the kombu with a damp cloth.
Place all the ingredients in a pan, cover and bring to boil slowly over a low flame
Simmer the stock for 5 minutes
Strain the liquid through a fine sieve. For a crystal clear stock, strain through a fine cloth.
Discard the fish flakes. The kombu can be used again in another dish
Add the salt.
© Copyright Katriona Forrester & Marlise Binetti-Kupper 2002
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