Paleo Fish Fund
This recipe is to make a fish stock, a stock we use to add to other recipes to give a better flavor. Good can also take it, of course.
The good thing about this soup is that once you can freeze prepared to have it whenever we need it.
Even a simple way is to make bags (they sell them to freeze) and leave separately. Thus we hand and more practical.
Ingredients:
- 4 heads and 4 golden spines or other mild-flavored fish
- 1 leek
- 1 onion (optional)
- 1 stick of celery
- 1 or 2 carrots
- 2 or 3 sprigs of parsley
- a quarter of a glass of juice natural lemon
- coconut oil
- sea salt (optional)
- white or black pepper (optional)
- water.
Preparation
VERY IMPORTANT
What I use to make fish stock must be well cleaned of blood, viscera, etc.. Otherwise could cloud the broth and also produce unpleasant flavors.
Clean the vegetables and peel them, then pícalas diced the same size, the smaller is more forward cut the flavor to the broth. Then withdraw the vegetables and nutrients will remain in the water.
Put a pot on the fire with a little coconut oil, a teaspoon is fine. Heat it and keep it on medium-low while Pochan vegetables. Once they are soft, add the fish with which you do the bottom and let it do until it shows the color of cooked fish.
Then add the lemon juice, spices and water to cover.
NOTE: If you put too much water can be a background with little flavor.
Keep over medium heat, do not boil, if this happened could get murky broth.
Bake for 20-30 minutes, no more, no need to cover the pan so you can go with a spoon removing the foam and impurities that may rise to the surface.
Remove the soup from the heat and strain it, pass it through a sieve if you see that China is not clean. If still remains, re-cast using a cotton cloth or gauze.
You are ready!
If you're going to use in a few hours or the next day, put it in a container with a tight lid and store it when cold in the fridge.
'll notice that when cooled gelatin texture will. This is normal.
Before using the broth has cooled (you can even freeze), remove the first layer has been in contact with the air and where they can be fat and some other impurities. By heating the fish stock will be liquid and give you a delicious flavor to your dishes. Paleo Yum Yum!
The good thing about this soup is that once you can freeze prepared to have it whenever we need it.
Even a simple way is to make bags (they sell them to freeze) and leave separately. Thus we hand and more practical.
Ingredients:
- 4 heads and 4 golden spines or other mild-flavored fish
- 1 leek
- 1 onion (optional)
- 1 stick of celery
- 1 or 2 carrots
- 2 or 3 sprigs of parsley
- a quarter of a glass of juice natural lemon
- coconut oil
- sea salt (optional)
- white or black pepper (optional)
- water.
Preparation
VERY IMPORTANT
What I use to make fish stock must be well cleaned of blood, viscera, etc.. Otherwise could cloud the broth and also produce unpleasant flavors.
Clean the vegetables and peel them, then pícalas diced the same size, the smaller is more forward cut the flavor to the broth. Then withdraw the vegetables and nutrients will remain in the water.
Put a pot on the fire with a little coconut oil, a teaspoon is fine. Heat it and keep it on medium-low while Pochan vegetables. Once they are soft, add the fish with which you do the bottom and let it do until it shows the color of cooked fish.
Then add the lemon juice, spices and water to cover.
NOTE: If you put too much water can be a background with little flavor.
Keep over medium heat, do not boil, if this happened could get murky broth.
Bake for 20-30 minutes, no more, no need to cover the pan so you can go with a spoon removing the foam and impurities that may rise to the surface.
Remove the soup from the heat and strain it, pass it through a sieve if you see that China is not clean. If still remains, re-cast using a cotton cloth or gauze.
You are ready!
If you're going to use in a few hours or the next day, put it in a container with a tight lid and store it when cold in the fridge.
'll notice that when cooled gelatin texture will. This is normal.
Before using the broth has cooled (you can even freeze), remove the first layer has been in contact with the air and where they can be fat and some other impurities. By heating the fish stock will be liquid and give you a delicious flavor to your dishes. Paleo Yum Yum!
No comments:
Post a Comment