Skinny Fish Stock
Ingredients
- 2 ½ L Water
- white Fish head and bones
- Prawn heads
- 3 Garlic cloves – bruised
- 2 Lemongrass sticks – bruised
- 1 stick Celery
- slices of Ginger
- bunch of Coriander
- salt
- pepper
- 1 whole Chili (optional)
Method
- Add all ingredients to a large pot
- Bring to a boil then reduce the heat to a simmer with lid on for about 60 minutes
- Cool, strain then separate into 500ml portions - label 'Fish stock'
- Freeze
