Recipe for Making Fish Stock Part 6

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and we are continuing with our fish stock procedure. I got vegetables which I have sweated in my stock pot and I got carrots, onions, celery, and some mushrooms that I threw in the last minute and again I threw the mushrooms in there with the steams on just at the very last minute just to get a tiny bit of a sweat on them. As the mushrooms tumble around as this whole mixture is starting to simmer the mushrooms are actually going to act as like a sponge and they are kind of going to clarified this liquid as the cooking process goes on. So I got some fish here, I got a red snapper carcases and a gulf flounder so I'm going to go ahead and throw these guys in and I got some snapper throats in there as well that I describe to you earlier cause they have a lot of meat on the under side right underneath the pectoral fins so these guys are going to go in there like so. All I'm going to do is fill this pot with cool water once again cool water don't ever start with hot we are going to start with cool water and I really going to pour about a inch over the top of all the ingredients of all the items that are in the pot there. I'm going to drop in a sachet which we have shown you how to make in another video as well and I'm going to go ahead and tie this to the handle now. So we put the water about a inch over the top of this cool water. We put it back on the fire and bring it up to a simmer in 30 minutes we would show you what the finish product is going to look like.

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