Flavorful Fish Stock Food

Flavorful Fish Stock image

Provided by Mark Bittman

Time 15m

Yield About 6 cups of stock

Number Of Ingredients 7

1 1/2 pounds white fish bones or cleaned heads
Some roughly chopped carrot, celery and onion
1 bay leaf
A crushed garlic clove
A few slices of lemon
4 or 5 black peppercorns
1/2 cup white wine

Steps:

Combine 1 1/2 pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, 1/2 cup white wine and 5 1/2 cups water.
Bring almost to a boil, simmer and strain.
If you like, substitute crushed tomatoes or cream for some of the water.

Fish Stock image

Provided by Food Network

Time 1h5m

Yield 1 to 1/2 quarts

Number Of Ingredients 11

2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna)
1 large onion, peeled and diced
2 stalks celery, washed and chopped including leaves
1 leek, split, washed, and sliced
1/4 cup chopped flat-leaf parsley, leaves and stems
1 tablespoon dried thyme
2 bay leaves
1 teaspoon white peppercorns
1/4 teaspoon salt
2 quarts water
1/2 cup dry white wine, such as Chardonnay

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.

Strong Fish Stock image

Provided by Jasper White

Yield Makes about 2 quarts

Number Of Ingredients 13

2 tablespoons unsalted butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood
2 1/2 to 3 pounds fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
About 2 quarts very hot or boiling water
Kosher or sea salt

Steps:

1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (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.)
4. Remove the pot from the stove, stir the stock 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 is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.