White Wine Fish Stock 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.

WHITE WINE FISH STOCK

Steps:

• In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
• Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
• Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
• Makes 3 to 4 cups stock.

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.

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.

WHITE FISH STOCK

Steps:

• Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
• Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
• Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.

FRESH FISH IN WHITE WINE

Steps:

• lay fish in shallow dish.
• sprinkle fish with seasonings, lemon juice, wine, and parsley.
• Pour over fish.
• dot fish with butter or margarine.
• bake 350, 30 minutes or till flaky.

MICHAEL WHITE'S FISH STOCK

Steps:

• Stick 3 cloves in each onion and transfer to a large pot along with 1 1/2 quarts water, wine, vinegar, carrots, celery, parsley, thyme, bay leaf, and salt. Bring to a boil over high heat.
• Add fish trimming and bones and reduce heat to a simmer. Cover and cook for 1 hour. Strain stock through a fine mesh sieve lined with cheesecloth into a large pan. Place pan over medium-high heat and reduce to about 8 cups; season with salt.
• Cool completely before storing.

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.

WHITE FISH STOCK

Steps:

• Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat 5 minutes.
• Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.

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.