HOMEMADE FISH STOCK
You can make fish stock out of any fish or shellfish, although my fish stock recipe is considerably different from the stock I make with crabs and lobsters. For the most part, you want white, lean fish here. While I've made stock with trout and salmon, it's oily and strongly flavored and really only good as a base for salmon chowder or somesuch. I've never heard of anyone making stock with mackerel, tuna or bluefish, so I'd avoid it.
Provided by Hank Shaw
Categories Soup
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large stockpot over medium-high heat. When the oil is hot, add the chopped vegetables and cook, stirring often, until they are all soft, but not browned. This should take about 10 minutes or so.
- Add the white wine and all the remaining ingredients, plus enough water to cover everything by about an inch or two. Bring to a simmer, then drop the heat to a bare shimmy, about 175°F if you want to be precise. It should not boil under any circumstances, and keep an eye on things to ensure that it doesn't. Simmer like this for 45 minutes to 1 hour, no more.
- Turn the heat as low as it will go. Set a fine mesh strainer over a big bowl, then put a piece of paper towel or cheesecloth in the strainer. Ladle the stock through this set-up into the bowl. When you get to the bottom, skip the dregs down there, as they will be filled with sediment. The stock will never be as good as it is right now, but it can be refrigerated for up to a week and frozen for up to 6 months.
Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 9 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE FISH STOCK
To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Wash fish in cold water and drain well.
- Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
- Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.9 g, Cholesterol 6.1 mg, Fat 7.5 g, Fiber 3.1 g, Protein 26.3 g, SaturatedFat 1.5 g, Sodium 23.4 mg, Sugar 1.3 g
FLAVORFUL FISH STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. These recipes are meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 7
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.
TRADITIONAL FISH STOCK
This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish - sole, founder, halibut, or turbot - and it doesn't call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 11
Steps:
- 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (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.)
- 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
- 3. Remove the stock from the stove, stir it 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 has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
- For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.
STRONG FISH STOCK
This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 13
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.
FISH STOCK
Provided by Food Network
Time 1h5m
Yield 1 to 1/2 quarts
Number Of Ingredients 11
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.
TRADITIONAL FISH STOCK
Provided by Food Network
Time 55m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- In a 3 to 4-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full quart of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (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).
- Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
- Remove the stock from the stove, stir it 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 has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
HOMEMADE FISH STOCK
Steps:
- Gather the ingredients.
- Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth . Set aside.
- In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
- Lower the heat, add the celery, carrot, and onion and warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
- Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
- Remove the lid and the parchment; add the wine and turn up the heat until the stock starts to simmer .
- Add the sachet and the water, heat to a simmer, and let cook for 30 to 45 minutes.
- Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.
Nutrition Facts : Calories 353 kcal, Carbohydrate 4 g, Cholesterol 137 mg, Fiber 1 g, Protein 60 g, SaturatedFat 4 g, Sodium 160 mg, Sugar 1 g, Fat 9 g, ServingSize 1 gallon (8 servings), UnsaturatedFat 0 g
FISH FUMET (FANCY FISH STOCK)
This is the base for another recipe posted here Sonoma Bourride with Halibut(rz# 184789). Although you can make seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!
Provided by SkinnyMinnie
Categories Stocks
Time 1h10m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
- Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
- Drain off salty water.
- Break the fish frames into large pieces and put them in a heavy stock pot.
- Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
- Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
- Skim off any fat that forms on top.
- Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
- Strain the mixture and discard the fish, vegetables, and herbs.
- Cool to room temperature and refrigerate, covered, overnight.
- Skim off any fat that has formed on top of the fumet.
- Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
- For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.
Nutrition Facts : Calories 50.8, Fat 0.1, Sodium 2345.4, Carbohydrate 5.3, Fiber 0.8, Sugar 1.8, Protein 0.6
FISH STOCK
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
Provided by Barney Desmazery
Time 35m
Yield 1 litre
Number Of Ingredients 5
Steps:
- Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 28 calories, Fat 0.5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.9 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
HOMEMADE FISH STOCK
This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 15
Steps:
- Remove the gills and any traces of blood from fish heads; thoroughly wash bones, and cut them to fit into a 12-quart stockpot. Place heads and bones in a large bowl, and set aside.
- Quarter leek lengthwise; cut into 1/4-inch-thick slices. Transfer to a bowl of cold water; let stand 5 minutes to rid leek of sand. Lift out of water; drain in a colander; set aside.
- Make a bouquet garni by placing bay leaves, parsley, thyme, cloves, fennel seeds, fennel branches, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine; set aside.
- Melt butter in a 12-quart stockpot over medium heat; add cut leek, onion, celery, and fennel bulb; cook until vegetables are tender, 8 to 10 minutes. Increase heat to medium high, and add fish heads and bones. Cook, stirring, 5 minutes. Add wine, bouquet garni, and 2 1/2 quarts water, covering the bones. Bring liquid to a boil. Reduce heat to low, and simmer 25 minutes, skimming any scum that rises to the surface. Turn off the heat, and let sit 10 minutes.
- Prepare an ice bath. Strain the stock through a fine sieve set over a large bowl. Set the bowl in the ice bath. Use stock within 1 day, or freeze for up to 3 months.
FISH STOCK
I had prawn shells and fish heads left over once, I thought it was such a shame to throw it all out. So I came up with this recipe. You can freeze it in small portions to use when you want. Fish trimmings can be skins, heads, tails, whole fish, shells of lobster,crayfish, prawns and mussels.
Provided by Tisme
Categories < 60 Mins
Time 1h
Yield 1 litre
Number Of Ingredients 9
Steps:
- 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.
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3/5 (44)Category EntreeCuisine AmericanTotal Time 35 mins
- 1. Clean fish bones by running in cold water. Place bones in a large stockpot, add remaining ingredients and top with 10 cups cold water.
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