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Fish stock

Spanish recipe

Fish stock

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves SERVES 4 :
150 g prawns
1 leek, cut into pieces
25 ml olive oil
1 litre of water
Salt
The bones of a firm textured, low oil fish, such as groper, cut into pieces
Parsley
1

Place prawn shells and heads in metal bowl, then leek, and run EXPERT programme, 20 seconds/speed 12 (without heating).

2

Add olive oil, remove cap from lid and run EXPERT programme, 5 minutes/speed 2A/110°C.

3

Pour in water, fish bones and parsley and run EXPERT programme, 25 minutes/speed 1A/110°C.

4

At end of programme, remove stock using a sieve. Use immediately or refrigerate.

© Photo Sandra Mahut
© 2018 Hachette Livre (Marabout) - Spanish version


Chef’s tip

For a greater quantity of stock, remove liquid and keep vegetables and chicken in bowl. Add an additional 2 litres of water and run the same programme again for 30 minutes.  


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