The water in our home-made soup, meat, chicken or fish dishes can be replaced with any of the following home-made stocks.
Vegetable Stock
1 onion, 2 carrots and 1 stick celery, roughly chopped
1 leek, washed and sliced
2 potatoes with their skin, roughly chopped
1 teaspoon (5 ml) sea or rock salt
6 black peppercorns
4 cups (1 ℓ) cold purified water
½ cup (125 ml) fresh coriander
½ cup (125 ml) fresh parsley
Place all the ingredients, except for the herbs, in a large saucepan and bring to the boil. Cover and simmer for 1½ hours, making sure the liquid covers the vegetables. Add any variety of herbs and simmer for a further 30 minutes. Allow to cool and strain.
Fish Stock
500g fish carcass, heads or any fish with bones
1 onion, 1 carrot, 1 stick celery, roughly chopped
1 bay leaf
½ lemon, unpeeled
1 teaspoon (5 ml) sea or rock salt
6 black pepper corns
¾ cup (200 ml) dry white wine, optional
2 to 3 cups (500 to 750 ml) purified water
½ cup (125 ml) fresh parsley
½ cup (125 ml) fresh fennel
Place all the ingredients, except for the herbs, in a large saucepan and bring to the boil. Cover and simmer for 40 minutes, making sure the fish is adequately covered with water. Any variety of herbs can be added during the last 30 minutes. Allow to cool and strain.
Rich Meat Stock
500g red meat with bone
250g chicken with bone
1 onion, 2 carrots, 1 stick celery, roughly chopped
1 leek, washed and sliced
1 teaspoon (5 ml) sea or rock salt
6 black peppercorns, whole
4 cups (1 ℓ) cold purified water
½ cup (125 ml) fresh thyme
½ cup (125 ml) fresh parsley
Place all the ingredients, except the herbs, into a large saucepan and bring to the boil, skimming off any foam that rises to the surface. Cover and simmer for 1½ hours, making sure the liquid always covers the bones. Add any variety of herbs and simmer for a further 30 minutes. Allow to cool and strain.
Variation:
Chicken stock, replace the red meat with additional 750g chicken with bone
