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Recipes 🐟👇 Fish Stock 1 kg fish bones 1 leek ½ fennel bulb 1 celery stick 1 small onion ½ garlic bulb 1 sheet kombu Parsley stalks Dill Tarragon Water 1.⁠ ⁠Blanch bones 1 minute then remove 2.⁠ ⁠Add leek, fennel, celery, onion, garlic, kombu and cover with cold water 3.⁠ ⁠Bring to boil and skim off impurities 4.⁠ ⁠Add herbs and simmer 25 minutes 5.⁠ ⁠Rest 10 min then strain. Chill 3–5 days or freeze. Fish Velouté 2 tbsp butter 2 tbsp flour 2 cups fish stock 1tbsp wholegrain mustard 1 tbsp cape
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recipe FISH STOCK #shorts #short #recipe #food #soup #fishsoup
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How to Make Shellfish Stock 🦞🦐 - BASICS WITH BEN FULL RECIPE BELOW ⬇️ INGREDIENTS: Shells from 750g of snow crab Shells from 250g of shrimp 👉 the shells from any crustacean will work! 1 yellow onion 1/2 bulb fennel 2 stalks celery 1/4 cup tomato paste 3-4 sprigs tarragon (with stem) 3-4 sprigs parsley (with stem) 3 bay leaves 1 tsp whole white peppercorns 1 tbsp neutral oil INSTRUCTIONS: 1. Remove the meat from your shellfish. Stay tuned for my snow crab ravioli recipe where I share my favour
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Stop making fishy water, this is proper fish stock. Ingredients 1kg fish bones, flat fish bones are best (ask your fishmonger) Olive oil 1 tsp fennel seeds 6 white peppercorns 1 leek, white part only, sliced 1 /2 celery stick, sliced 1 small onion, sliced 3 garlic cloves, halved 125ml white wine 2 bay leaves Handful of herb stalks (parsley, dill, chervil or tarragon all work) 1 lemon, sliced 1. Cut your fish bones using sturdy kitchen scissors into roughly 5cm pieces and rinse them well. 2. Plac
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TikTokmatthewryle
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Short videos

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