All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
We have been proactively trying to reduce food waste in our household for quite sometime now. It's a learning process with still lots to improve upon but I would say one of the best thing to come out of it has been the stocks. I save up the vegetable scraps, buy fish whole when I can (or you can ask your fishmonger for fish bones), get beef bones or save chicken carcasses. It's quite easy once you start doing it and it's a wonderful addition to any meal - just replace the water in any recipe with stock. I recently made the Broiled Snapper with Summer Herb Vinaigrette and decided to use the fish bones to make a simple stock. The brown rice vinegar at the end adds the extra oomph to the flavor.
TIME 30 minutes
- Fish head, tail and bones
- 6-8 black peppercorns
- Couple cloves of garlic
- knob of ginger
- odds and ends vegetables (i.e. celery, carrots, onions, scallion heads, parsley stems)
- 1 tablespoon brown rice vinegar
- In a large pot, add all of the ingredients, excluding vinegar.
- As soon as it comes to a boil, turn heat low so that it goes to a simmer. Keep lid on and let it simmer for about 25 minutes.
- Strain liquid. Add the table spoon of vinegar.
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