Shellfish bouillon
by:
Shellfish bouillons can be used to add flavour and depth to your cooking, or as a simple, slightly nostalgic drink. Use to poach meat or fish, or as the basis for brilliant soups, stews, sauces and risottos.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 10
1 fennel bulb
1 large onion
4 stalks celery
Handful of button mushrooms
1/2 teaspoon salt
1 teaspoon black peppereorns
2 leaves bay
3 sprigs of thyme
1/2 teaspoon fennel seeds
1 1/4 cups (300 ml) dry white wine
Nutrition Facts
Shellfish bouillon
Servings Per Recipe: 10
Amount per Serving
Calories: 39
- Total Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 135.3 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.2 g
- Sugars: 1 g
- Protein: 0.5 g
preparation
1. Roughly chop all the vegetables and put them into a large pan with the salt, peppercorns, herbs, fennel seeds, and enough water to cover.
2. Bring to a boil and simmer for 20 minutes. Take the pan off the heat and add the wine. Cover and let cool for 2 hours.
3. Strain the stock, then use as required or keep in the refrigerator or freezer.
0
comments