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Yue Sheung Tong
basic fish stock

750 gr fish heads and bones or shrimp heads and skins
2000ml water
10 black peppercorns
6 cm jahe
1 carrot
2 celery
1 onion
2 sprigs of coriander

First clean the heads. Grate the jahe and cut the carrot, celery, onion and coriander into pieces.
Heat the water in a pan with all the ingredients and bring to the boil. Then simmer on low heat and covered for 60 minutes. Strain the broth.
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