Further adventures with stock

To try and counteract the over-sweetness of the previous stock I took out the garlic and added a bay leaf and a green bell pepper that was on its last legs. The end result was an interesting bitter-sweet stock which I would use for things like chick pea curry or Spanish stews but which I don’t think works as a good all purpose stock and still lacks the savoury flavour that I’m looking for.

 

One carrot

One onion roughly chopped

One celery stick snapped into pieces

One green pepper cut into chunks

One bay leaf

 

Simmer for two hours or until the flavour is rich enough.

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