- 1 kg
GOOD GROUPER carcasses - 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, lightly crushed
- 2 stalks of celery, cut into pieces
- 1 parsley root, sliced
- 1 large carrot, sliced
- 1 fennel bulb, roughly diced (optional, for a sweet note)
- 1 bay leaf
- 3 sprigs of thyme
- 1 small bunch of parsley (stems and leaves)
- 5-7 black peppercorns
- 1.5 l cold water
- Salt
This stock is made from the meaty carcasses of our GOOD GROUPER , which still have plenty of tender meat left over. This gives the stock a particularly intense and rich base for numerous maritime dishes. After cooking, the leftover meat can be further processed, resulting in a wealth of delicious options - from fish salads to pasta or rice dishes.
Preparation
- Wash the carcasses thoroughly: Rinse the grouper carcasses under cold water to remove any blood or mucus and chop into large pieces.
- Wash and chop the vegetables: Roughly chop the onion, garlic cloves, celery, carrot and fennel.
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Fry the carcasses in the hot oil for about 3-4 minutes until they take on a light color. This step enhances the flavor of the stock. Add the onion, garlic, celery, parsley root, carrot and fennel and fry for another 4-5 minutes until the vegetables are lightly browned and fragrant.
- Pour 1.5 liters of cold water over the carcasses and vegetables. Add thyme, parsley, bay leaf and peppercorns. Bring the stock to a slow simmer and simmer gently over a low heat for 30-40 minutes. While simmering, occasionally skim off the foam and any turbidity from the surface to obtain a clear stock.
- Just before the end of the cooking time, carefully add salt to round off the flavor of the stock.
- Strain the stock through a fine sieve or cheesecloth to remove any solids. Depending on clarity, strain a second time through a fine cheesecloth. The stock can be used immediately or, once cooled, poured into airtight containers and frozen.
Tip: The grouper carcass stock is ideal for sauces, fish soups or seafood risotto. It can also be frozen in ice cube trays and taken out in portions.
Fits perfectly with:
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