Fishstock Recipes

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HOMEMADE FISH STOCK



Homemade Fish Stock image

You can make fish stock out of any fish or shellfish, although my fish stock recipe is considerably different from the stock I make with crabs and lobsters. For the most part, you want white, lean fish here. While I've made stock with trout and salmon, it's oily and strongly flavored and really only good as a base for salmon chowder or somesuch. I've never heard of anyone making stock with mackerel, tuna or bluefish, so I'd avoid it.

Provided by Hank Shaw

Categories     Soup

Time 1h15m

Number Of Ingredients 14

3 tablespoons olive oil
1 large onion, (chopped)
1 large carrot, (chopped)
1 fennel bulb, chopped ((optional))
3 celery stalks, (chopped)
Salt
2 cups white wine or vermouth
2 to 5 pounds of fish bones and heads
A handful of dried mushrooms ((optional))
2 to 4 bay leaves
1 star anise pod ((optional))
1 to 2 teaspoons dried or fresh thyme
3 or 4 pieces of dried kombu kelp ((optional))
Chopped fronds from the fennel bulb

Steps:

  • Heat the olive oil in a large stockpot over medium-high heat. When the oil is hot, add the chopped vegetables and cook, stirring often, until they are all soft, but not browned. This should take about 10 minutes or so.
  • Add the white wine and all the remaining ingredients, plus enough water to cover everything by about an inch or two. Bring to a simmer, then drop the heat to a bare shimmy, about 175°F if you want to be precise. It should not boil under any circumstances, and keep an eye on things to ensure that it doesn't. Simmer like this for 45 minutes to 1 hour, no more.
  • Turn the heat as low as it will go. Set a fine mesh strainer over a big bowl, then put a piece of paper towel or cheesecloth in the strainer. Ladle the stock through this set-up into the bowl. When you get to the bottom, skip the dregs down there, as they will be filled with sediment. The stock will never be as good as it is right now, but it can be refrigerated for up to a week and frozen for up to 6 months.

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 9 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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.

TRADITIONAL FISH STOCK



Traditional Fish Stock image

Provided by Food Network

Time 55m

Yield about 1 quart

Number Of Ingredients 11

2 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
About 1 quart water
1 medium onion, very thinly sliced
2 stalks celery, very thinly sliced
1 medium carrot, very thinly sliced
1 dried bay leaf
2 tablespoons roughly chopped fresh Italian parsley leaves and stems
3-4 sprigs fresh thyme
1 tablespoon black peppercorns
Kosher or sea salt

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



Homemade Fish Stock image

This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 15

4 pounds heads and bones of nonoily white fish, such as sole, flounder, snapper, or bass
1 large leek, white and light-green parts only
2 dried bay leaves
8 sprigs fresh flat-leaf parsley
10 sprigs fresh thyme
4 whole cloves
1 1/2 teaspoons fennel seeds
8 whole black peppercorns
1 1/2 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch pieces
2 medium carrots, scrubbed and cut into 1/4-inch pieces
2 stalks celery, scrubbed and cut into 1/4-inch pieces
1/2 bulb fennel, cut into 1/4-inch pieces
1 cup dry white wine
2 dried fennel branches, broken in half (optional)

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.

STRONG FISH STOCK



Strong Fish Stock image

This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.

Provided by Jasper White

Categories     Soup/Stew     Fish

Yield Makes about 2 quarts

Number Of Ingredients 13

2 tablespoons unsalted butter
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 flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood
2 1/2 to 3 pounds fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
About 2 quarts very hot or boiling water
Kosher or sea salt

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



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.

FISH STOCK



Fish Stock image

Provided by Regina Schrambling

Categories     easy

Time 20m

Yield About 1 1/2 quarts

Number Of Ingredients 5

1 large onion, peeled
1 large carrot, peeled
1 stalk celery, including top
3 pounds bones, including heads, from nonoily fish such as sole or flounder
6 cups water

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.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 0 grams, TransFat 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

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.

FISH STOCK



Fish Stock image

Provided by Barbara Kafka

Categories     project

Time 4h30m

Yield 7 cups (5 cups extra-rich fish stock)

Number Of Ingredients 1

5 pounds heads and bones from white-fleshed fish, like snapper, bass or cod

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.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Fat 1 gram, Protein 9 grams, SaturatedFat 0 grams, Sodium 29 milligrams

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FISH STOCK - BASIC RECIPE | STELLA CULINARY
Pour in white wine, and mix well with the mirepoix, bringing the wine to a low simmer. Place fish bones and scraps into stockpot on top of mirepoix; this will prevent the bones from scorching and giving your stock on “off” flavor. Cover with cold water. Add Sachet and bring stock to a gentle simmer. Simmer, uncovered, over low heat, for 45 ...
From stellaculinary.com


FISH STOCK RECIPE | WOOLWORTHS
Step 1. Bring the fish trimmings, onions, celery, and 7 cups water just to a boil in a large saucepan over high heat, skimming off any foam that rises to the surface. Step 2. Add the thyme, parsley, bay leaf, salt, and peppercorns. Partially cover the pan, reduce the heat to medium-low, and simmer for about 20 minutes.
From woolworths.com.au


HOW TO MAKE FISH STOCK (FUMET) - SERIOUS EATS
2019-11-06 The Basics. Like all animal-based stocks, fish stock is made by gently simmering bones and scraps of meat, along with aromatic vegetables and herbs. In the case of fish stock, the bones typically include the heads, spines, ribs, and tails of mild, non-oily, white-fleshed fish.
From seriouseats.com


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