Quick Fish Stock Recipes

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

Time 1h

Number Of Ingredients 12

Ingredients

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

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