Basic Fish Stock Recipes

HOMEMADE FISH STOCK

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.

QUICK FISH STOCK

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

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

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

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

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

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.

FISH STOCK

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.

TRADITIONAL FISH STOCK

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

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.

HOMEMADE FISH STOCK

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.