Fish stock
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb Fish bits -- see note
1 Onion -- roughly cut
1 Carrot -- roughly cut
2 Stalks celery -- roughly
Cut
1 Clove garlic
4 Black peppercorns
5 c Water
1. Place all the ingredients in a heavy pan with a tight-fitting
lid, and bring to a boil. Reduce the heat immediately, and skim off
any gray foam that appears until a clear broth is left. Adjust the
hea and leave to simmer for about 3 hours. Use as r
Makes about 3 3/4 cups.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
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