Basic Fish Stock Recipes

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HOMEMADE FISH STOCK



Homemade Fish Stock image

Fish stock, or fumét, is great for making fish soups, chowders, and sauces. It is a simple recipe that you can prepare in about 45 minutes.

Provided by Danilo Alfaro

Categories     Sauces     Soup

Time 1h

Number Of Ingredients 12

2 to 3 stems fresh thyme
2 to 3 whole peppercorns
1 whole clove
3 to 4 fresh parsley stems
1 bay leaf
2 tablespoons unsalted butter
1 medium rib celery (chopped)
1 medium carrot (peeled and chopped)
1 medium onion (peeled and chopped)
4 pounds fish bones with heads (gills removed)
1 cup dry white wine
1 gallon cold water

Steps:

  • Gather the ingredients.
  • Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth . Set aside.
  • In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
  • Lower the heat, add the celery, carrot, and onion and warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
  • Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
  • Remove the lid and the parchment; add the wine and turn up the heat until the stock starts to simmer .
  • Add the sachet and the water, heat to a simmer, and let cook for 30 to 45 minutes.
  • Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.

Nutrition Facts : Calories 353 kcal, Carbohydrate 4 g, Cholesterol 137 mg, Fiber 1 g, Protein 60 g, SaturatedFat 4 g, Sodium 160 mg, Sugar 1 g, Fat 9 g, ServingSize 1 gallon (8 servings), UnsaturatedFat 0 g

QUICK FISH STOCK



Quick Fish Stock image

Provided by Food Network

Time 50m

Yield 1 to 1/2 cups

Number Of Ingredients 9

2 tablespoons olive oil
2 shallots, roughly chopped
1 head garlic, cut in half
1/2 cup fennel stalks, roughly chopped
4 black peppercorns
1 carrot, roughly chopped
Fish bones from 1 or 2 fish, roughly chopped
1/2 cup white wine
2 1/2 cups water

Steps:

  • Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bone and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate.

FISH STOCK



Fish Stock image

Provided by Food Network

Time 1h5m

Yield 1 to 1/2 quarts

Number Of Ingredients 11

2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna)
1 large onion, peeled and diced
2 stalks celery, washed and chopped including leaves
1 leek, split, washed, and sliced
1/4 cup chopped flat-leaf parsley, leaves and stems
1 tablespoon dried thyme
2 bay leaves
1 teaspoon white peppercorns
1/4 teaspoon salt
2 quarts water
1/2 cup dry white wine, such as Chardonnay

Steps:

  • Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
  • While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.

FISH STOCK



Fish Stock image

This fish stock is used to make Seafood Chowder.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 2 quarts

Number Of Ingredients 7

2 pounds cod fish bones
Shells from about 1 pound of shrimp
2 cups dry white wine
3 bay leaves
3 stems parsley
Sprig of thyme
1 teaspoon coarse salt

Steps:

  • Place all ingredients plus 2 quarts water in a large stockpot. Bring to a boil over high heat; immediately reduce heat to a simmer and cook for 25 minutes. Skim the surface and strain liquid through a fine mesh sieve into a clean container.

BASIC FISH STOCK



Basic Fish Stock image

I dunno where I originally got this from, but I like the amount I can make (12 cups). My local fish store will keep bones for me, for no charge!

Provided by Tessa Morales

Categories     Stocks

Time 2h15m

Yield 12 cups

Number Of Ingredients 8

2 lbs fresh fish bones, from white,nonoily fish
12 cups filtered water or 12 cups mineral water
1/2 cup white wine (the kind you'd drink)
10 whole black peppercorns
1 large onion, unpeeled and chopped
3 slices fresh ginger (1-inch)
2 stalks celery, chopped
1 carrot, chopped

Steps:

  • Put all ingredients in a large stockpot over medium heat.
  • Bring to a boil, reduce heat, partially cover, and simmer for 2 hours.
  • Strain.
  • Refrigerate or freeze until ready to use.
  • I like to freeze in ice cube trays, then place in a ziplock freezer bag (doubled, to prevent any possible freezer burn).

FISH STOCK



Fish Stock image

Provided by Jonathan Reynolds

Categories     soups and stews

Time 30m

Yield 6 cups

Number Of Ingredients 6

Bones and trimmings from 1 large white-fleshed fish
1/4 head celery root, rinsed and peeled
1 carrot
1/4 leek, rinsed and chopped
Juice of half a lemon
Salt and freshly ground pepper to taste

Steps:

  • Rinse the bones and place them and the vegetables into a stockpot. Add 3 quarts of water and bring to a boil. Lower the heat and simmer for 20 minutes, skimming off and discarding any foam that forms on top of the liquid.
  • Strain the liquid, discard the solids, and return the liquid to the pot. Continue to simmer until the liquid is reduced to 6 cups. Add the lemon juice and season to taste with salt and pepper.

FISH STOCK



Fish stock image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, side dish

Time 35m

Yield About six cups

Number Of Ingredients 10

2 pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed
6 cups water
1 cup dry white wine
1 cup coarsely chopped celery
1 cup coarsely chopped onion
3 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
10 peppercorns
Salt, if desired
1 medium-size tomato, cored, optional

Steps:

  • If the fish heads are used, the gills must be removed. Rinse the bones under cold running water. Drain and place the bones in a kettle or deep saucepan. Add the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain.

Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 167 milligrams, Sugar 0 grams

FISH STOCK



Fish stock image

A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients

Provided by Barney Desmazery

Time 35m

Yield 1 litre

Number Of Ingredients 5

small knob of butter
1 onion , roughly chopped
1kg white fish heads and bones
250ml white wine
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string

Steps:

  • Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.

Nutrition Facts : Calories 28 calories, Fat 0.5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.9 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

TRADITIONAL FISH STOCK



Traditional Fish Stock image

This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish - sole, founder, halibut, or turbot - and it doesn't call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile.

Provided by Jasper White

Categories     Soup/Stew     Fish

Yield Makes about 2 quarts

Number Of Ingredients 11

4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
1/2 cup dry white wine
About 2 quarts water
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh Italian parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
Kosher or sea salt

Steps:

  • 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
  • 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
  • 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
  • For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.

BASIC FISH STOCK



Basic Fish Stock image

Number Of Ingredients 10

3 pounds white fish heads, frames or bones, skinned and fins and gills removed
2 tablespoons olive oil
1 large white onion, coarsely chopped
2 green onions, , chopped including the green part
1 medium carrot, scrubbed and sliced
1 cup dry white wine
2 bay leaves
2 sprigs parsley
1 teaspoon dried oregano (Mexican variety preferred), crumbled
6 cups water

Steps:

  • 1. Heat the oil in a large pot. Add the onions and carrot. Cook, stirring, 3 minutes. Add the fish bones and all the remaining ingredients. Bring to a simmer over medium-low heat, skimming the foam that comes to the surface. Partially cover and simmer 30 minutes. 2. Strain the stock through a strainer into a bowl, pressing to recover the juices. Discard all the debris from the strainer. Cool the stock. Refrigerate in a covered container, for 3 days, or freeze for 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HOMEMADE FISH STOCK



Homemade Fish Stock image

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 55m

Yield 10

Number Of Ingredients 10

3 pounds fish heads, bones, and trimmings
2 tablespoons unsalted butter
2 leeks, white part only, thinly sliced
1 carrot, chopped
1 rib celery, chopped
1 cup dry white wine
2 ½ quarts water
1 bouquet garni
10 whole black peppercorns
3 thick slices of lemon

Steps:

  • Wash fish in cold water and drain well.
  • Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
  • Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.9 g, Cholesterol 6.1 mg, Fat 7.5 g, Fiber 3.1 g, Protein 26.3 g, SaturatedFat 1.5 g, Sodium 23.4 mg, Sugar 1.3 g

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