easy to make homemade fish stock

Greetings beautiful people. Welcome to the Nabla's Kitchen. I hope you're having a fantastic day and if you're new here I would like to warmly welcome you to the family and to my existing subscribers. Thank you so much for all this love. Now let's make some fish stock. I have my fish heads. Now I've poured in some onions, some garlic and also one scotch bonnet chili. You can use habanero and I also have some thyme. We need those citrus notes. Now I also have the rind of half a lemon. Add enough water to ensure all the ingredients are submerged and then set it on the stove. I am using the heads of Mediterranean sea bass. However any fish carcass or the head even the bones after you have filleted the fish will be excellent for this recipe. Now after it comes to a boil go and remove all that foamy substance from it to keep the broth nice and clean. What you want is almost a translucency to it when it's done cooking. Now once it comes to a boil we're going to fry some onions friends. Don't skip this step. Fried onions in fish broth is the secret to excellent tasting fish broth friends. I'm also adding some white peppercorns because white pepper just goes well with fish in my opinion as well as a licorice flavor from fennel seeds. Now you can substitute with inca tinca tin or anise seeds. Fry those until you hear your peppercorns and the fennel seeds popping and also the onions become fragrant. That should take under two minutes and then transfer the fried ingredients into the broth. Stir it in and you are almost done. And now that we are at the final stages of cooking this stock slash broth you want to go in with something to freshen it up and flat leaf parsley came to mind. You can also use a little bit of tarragon because tarragon just goes well with fish. All right submerge that and you're literally done. Turn the stove off and then proceed to separating the fish heads as well as the rest of the aromatics from the broth and then strain the broth and voila you're quick and easy. Also non-fishy tasting very fragrant fish stock slash broth is ready. Now keep on watching to learn how to store your fish broth. Also how I transformed 32 fluid ounces of this beautiful fish broth into a sick day. Joint lubricating if you know what I mean. I was feeling very stiff on this day. I just needed a way to move friends. So yeah I made egg drop soup out of it. So keep on watching that's coming up right here in this video very shortly. Now look at this broth. Perfect. So I measured 32 ounces 32 fluid ounces of the broth into this wok. Added my seasoning which is just salt and then also I made a slurry with cornstarch and some water. Set that aside and I cracked two eggs into this other bowl and gave it a quick whisk together. But prior to that I removed that coily membrane from it because I just don't want it in my egg drop soup. Using the shell and I didn't mix it all the way just you know where you can see the whites slightly separated from the yolk. And then I brought the broth to a gentle boil then followed up by adding the slurry. And the slurry is just to thicken up the broth a little bit and just that's just how you go about making egg drop soup which is perfect for a sick day. So yeah now it's come to a rolling boil and then I go in and start stirring in a circular motion and pour in the eggs while still stirring. And then the eggs should poach immediately and form almost like strands of eggs and that's egg drop soup. I went in with some chilies some jalapeno and some fresnos and also some spring onions also known as scallions or green onions. And there you have it egg drop soup and let me tell you those joints they started moving seriously they really did. They were like sister madame get up we got some places we need to be. There you have it egg drop soup from our fish broth. It was perfect and of course friends and family you know you can use this fish broth any other way you would normally use any sort of broth or stock. And here is how I store it. I let the broth come to a complete cool down temperature and then I portion them into these airtight containers and off to the freezer or fridge they go. Thank you beautiful person for watching the video all the way to the end. Kindly leave me a comment and subscribe down below and don't forget to share the video as well. Also watch more videos. It is chop time and here in another's kitchen chop time is always yes Frank. So pull up a chair we are all friends and family here.