MENU
 
 
 
 

  • Fish Stock

    1 vote
    Fish Stock
    Prep time:
    Cook time:
     
    by Frank Giglio
    3 recipes
    		 >
    This recipe is a foundation for a great deal of advanced fish cookery, but making fish stock is pretty simple. Once it's finished, this stock freezes well for up to three months, and remains usable for up to six months. The biggest difference between fish stock and other stocks is time: Fish stocks do not need hours and hours to come together the way beef or chicken stocks do. Use lean fish like bass or cod - avoid oily fish like salmon or mackerel. The shells from lobster or shrimp make great rich stocks that can be used in your cuisine.

    Ingredients

    • 3 pounds fish spines, fins and heads
    • 1/2 of a large parsnip root, sliced into rounds
    • 1 leek, sliced thin
    • 2 stalks celery, sliced
    • 1 carrot, sliced into rounds fennel bulb tops
    • 1/2 cup sliced button mushrooms
    • 1/2 bunch parsley
    • A 1-inch piece of ginger, peeled and sliced thin
    • 2 bay leaves
    • 1 garlic clove, smashed
    • 1 sprig of fresh thyme or
    • 1 t. dried 1 cup dry white wine, such as a pinot grigio
    • Cold water

    Directions

    1. Wash bones and heads well under cold water. If the gills are still attached, cut them out. They impart a bitter flavor you do not want.
    2. Place all the ingredients into a large stock pot and fill with pure water, about an inch or 2 over your products.
    3. Bring the stock up to a simmer. Do not let it boil. It is important that you don't let it boil, because fish stock will get cloudy in a hurry if you do.
    4. Once the stock is at a simmer, move the pot off to one side of the burner a little. This will direct any impurities to one side, making it easier to skim. Simmer like this for 40 minutes.
    5. After 40 minutes, strain the stock through a fine mesh strainer with a piece of cheescloth set inside. Clean the stockpot and then return the stock to the now-clean pot. Taste it.
    6. Now is the time to add salt. Add enough to suit your taste.
    7. Pour into quart jars and freeze.
    8. Make sure you leave enough space at the top of the jars to account for the stock expanding when it freezes!

    Similar Recipes

    Leave a review or comment