Fish Stock
photo by JustJanS
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 litre
ingredients
- 1 onion
- 2 carrots
- 1 celery
- 1 garlic clove, crushed
- 1 kg fish, leftovers
- 1 bunch parsley, roughly chopped
- 2 bay leaves
- 1 sprig thyme
- 6 peppercorns, crushed
directions
- Cut the vegetables into even size pieces. No need to be exact for this one.
- Place in large pan with the fish trimmings and cover with 1.2 litres of water. Wash the parsley thyme and bay leaves and place in the pan with the peppercorns and garlic.
- Bring pan to boil over a low heat, reduce heat and simmer for 30 minutes. It help to skim the stock a few times during cooking. (Do not cook the stock for longer than 30 minutes at this stage, as I have noticed the stock becomes a little bitter).
- Strain stock through a fine sieve, making sure that no bones get into the stock. (I sieve a few times over to make sure).
- Return the strained stock to a clean pan and boil for 10-15 minutes. (This step helps the stock to reduce a little and become more intense in flavour).
- Cool stock and freeze stock in small portions for use when required.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
left out the garlic (used fresh lemon thyme instead) and added the carrot & onion after straining the salmon carcass (sans head) - fabulous! Reduced by half and strained again - freezing for B-day cioppino. Can't wait!!!! TY for a simply elegant recipe for fish stock. If they aren't going to get crabs, our white fish carcasses are going for this all summer! Can't wait to make clam chowder next fall with this stuff! KEEPER!
RECIPE SUBMITTED BY
Tisme
Australia