Fish Stock
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
3 liters/quarts
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Cuisine
French
Fish Stock
Description
This Fish Stock is prepared by placing fish bones or heads along with onions, celery stalks, peeled carrots, bay leaves, black peppercorns, and a lemon in a large pot filled with cold water. The mixture is brought to a boil, then immediately reduced to a simmer to gently extract flavors without clouding the stock. Skimming off foam and impurities as they appear keeps the stock clear.
After simmering for an hour, the stock is strained through a fine sieve to remove solids and any small particles, resulting in a clean and light broth. This stock captures the delicate essence of fish and vegetables without overpowering stronger seafood dishes.
It can be used immediately in recipes requiring a seafood base or stored in the refrigerator for up to two days, or frozen for up to two months for convenient future use.
Ingredients
- 2 kilograms fish bones and/or fish heads
- 2 onion
- 2 celery stalks
- 2 carrot peeled, roughly chopped
- 3 bay leaf
- 6 black peppercorns
- 1 lemon
- water cold
Instructions
- Place all the ingredients in a large pot and cover with water.
- Bring it all to the boil.
- Once boiling immediately reduce to a simmer.
- Simmer for 1 hour.
- Occasionally skim the foam off that accumulates on top and discard.
- Strain the stock.
- Discard the solids.
- Strain the stock through a fine strainer to remove any fine solid particles.
- The stock is now ready to use as required.
- Or it can be portioned and frozen for later use (up to 2 months)
- Or it can be kept in the refrigerator for 2 days.
Notes
User Reviews
Overall Rating
4.9
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