Fish Stock From The Plaza Hotel In New York City Recipes

FISH STOCK

Steps:

• Combine all the ingredients in a large pot over high heat and bring to a boil. (If you are making one of the recipes that calls for shrimp, reserve the shells and add them to the stock for extra flavor.) Reduce the heat and simmer for 15 minutes.
• Strain the stock and set aside until ready to use.

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.

FLAVORFUL FISH STOCK

Steps:

• Combine 1 1/2 pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, 1/2 cup white wine and 5 1/2 cups water.
• Bring almost to a boil, simmer and strain.
• If you like, substitute crushed tomatoes or cream for some of the water.

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:

• Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth. Place them in a stockpot that holds at least three quarts. Lay the fish bones on top. Pour the water over. Place over medium heat and bring very slowly to a boil, then immediately lower the heat. Simmer for 15 minutes.
• Remove the pot from the heat and let the stock cool completely before straining.