Basicfishstock Recipes

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.

STRONG FISH STOCK

Steps:

• 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
• 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (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.)
• 4. Remove the pot from the stove, stir the stock 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 is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

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.

TRADITIONAL FISH STOCK

Steps:

• In a 3 to 4-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full quart 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).
• Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
• 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.

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:

• 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.

ASIAN FISH STOCK

Steps:

• Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil.
• Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.

FISH STOCK

Steps:

• Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
• Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
• Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.

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.

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:

• Remove the gills and any traces of blood from fish heads; thoroughly wash bones, and cut them to fit into a 12-quart stockpot. Place heads and bones in a large bowl, and set aside.
• Quarter leek lengthwise; cut into 1/4-inch-thick slices. Transfer to a bowl of cold water; let stand 5 minutes to rid leek of sand. Lift out of water; drain in a colander; set aside.
• Make a bouquet garni by placing bay leaves, parsley, thyme, cloves, fennel seeds, fennel branches, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine; set aside.
• Melt butter in a 12-quart stockpot over medium heat; add cut leek, onion, celery, and fennel bulb; cook until vegetables are tender, 8 to 10 minutes. Increase heat to medium high, and add fish heads and bones. Cook, stirring, 5 minutes. Add wine, bouquet garni, and 2 1/2 quarts water, covering the bones. Bring liquid to a boil. Reduce heat to low, and simmer 25 minutes, skimming any scum that rises to the surface. Turn off the heat, and let sit 10 minutes.
• Prepare an ice bath. Strain the stock through a fine sieve set over a large bowl. Set the bowl in the ice bath. Use stock within 1 day, or freeze for up to 3 months.