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How to Make Fish Stock

A good fish stock is an essential ingredient in many of the recipes in this book, indispensable for giving a good flavour to chowders and stews, soups and sauces. The heads, tails and bones of white fish, such as cod and plaice, make excellent bases for fish stock. Oily fish are too rich and fatty to use. This stock can be frozen, when it should be used within two months.

  1. Ingredients
  2. Instructions

Ingredients

  • 500 g/1 lb fish trimmings (bones, heads, tails, skins)
  • 900 ml / 1½ pints water
  • 1 onion, quartered
  • 1 celery stick with leaves, coarsely chopped
  • 1 bay leaf
  • 1 sprig parsley
  • ¼ teaspoon salt
  • 6 black peppercorns
  • 150 ml/¼ pint dry white wine

Instructions

1 Put the fish trimmings in a large saucepan and cover with the water.

2 Add all the remaining ingredients, stir well, and bring to the boil, skimming off the froth as it, rises to the surface.Lower the heat and simmer, partially covered, for 30-40 minutes. Do not simmer for longer than this, or the stock will be bitter.

3 Lower the heat and simmer, partially covered, for 30-40 minutes. Do not simmer for longer than this, or the stock will be bitter.

4 Remove the saucepan from the it and strain the stock through a sieve, discarding everything left in the sieve. Cool, cover closely and chill in the refrigerator. Use the stock within two days.

Makes about 1 litre (1¾ pints), Preparation time: 5-8 minutes, Cooking time: 40 minutes

METHOD 2 (Chinece Cuisine style)

How To Make Fish Stock

Time needed: 45 minutes.


MATERIALS NEEDED:
1 head of a cod or salmon, etc, plus the trimmings, skin and bones or just the trimmings, skin and bones
1-2 onions, sliced
1 carrot, sliced
1-2 celery stalks, sliced
Good squeeze of lemon juice
1 bouquet garni or 2 fresh or dried bay leaves

  1. How to fish stock

    Wash the fish head and trimmings and place in a pan. Cover with water and bring to a boil.

  2. How to fish stock

    Remove any scum with a perforated spoon, then add the remaining ingredients. Cover and simmer for about 30 minutes.

  3. How to fish stock

    Strain and cool. Store in the refrigerator and use within 2 days.