Microwave fish stock: Difference between revisions
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# Stand for 2 minutes then strain. | # Stand for 2 minutes then strain. | ||
If not using immediately, refridgerates well for up to five to seven days at 0°C | If not using this immediately, it refridgerates well for up to five to seven days at 0°C. Ensure it is completely cold before placing it in the fridge in a sealed container. | ||
[[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]] | [[Recipes | Other recipes]] | [[Recipes#Stocks | Stocks.]] | ||
Latest revision as of 08:07, 25 May 2026
Microwave fish stock
Worked this out with Gemini, not tried yet!
Ingredients for 1 batch
- 40-50g cooked fish bones, head, and skin (from Microwave steamed trout or salmon when you've cooked a whole trout).
- 250ml cold water.
- 6 pepper corns.
- 1 raw spring onion, sliced finely.
Directions
- Put everything listed in the ingredients into a big microwave jug, cut the bones so they are covered by the water.
- Cook on 660W power for 5 minutes - stir halfway through, especially if the water does not cover the bones.
- Stand for 2 minutes then strain.
If not using this immediately, it refridgerates well for up to five to seven days at 0°C. Ensure it is completely cold before placing it in the fridge in a sealed container.
