WHITE FISH STOCK
Active time: 20 min Start to finish: 45 min
Yield Makes about 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat 5 minutes.
- Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.
WHITE FISH STOCK
You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type - whatever your seafood market can give you.
Time 45m
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (Mixture will steam in its own juices.) Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, skimming any foam, 25 minutes.
- Pour stock through a fine sieve into a large heatproof bowl, pressing on and discarding solids. If not using stock immediately, cool, uncovered, before chilling, covered.
WHITE FISH STOCK
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
- Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.
MICHAEL WHITE'S FISH STOCK
Use this fish stock to make chef Michael White's delicious Fish Stew with Saffron Couscous.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Stick 3 cloves in each onion and transfer to a large pot along with 1 1/2 quarts water, wine, vinegar, carrots, celery, parsley, thyme, bay leaf, and salt. Bring to a boil over high heat.
- Add fish trimming and bones and reduce heat to a simmer. Cover and cook for 1 hour. Strain stock through a fine mesh sieve lined with cheesecloth into a large pan. Place pan over medium-high heat and reduce to about 8 cups; season with salt.
- Cool completely before storing.
WHITE FISH STOCK
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add 3 1/2 cups cold water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
WHITE WINE FISH STOCK
An easy to make and flavorful stock to use for chowders, for poaching fish, or as the base for a nice, rich white sauce. Freezes well, so you can make it whenever you have leftover fish bits and bring it out when you need it!
Provided by Julesong
Categories Stocks
Time 35m
Yield 3-4 cups stock
Number Of Ingredients 10
Steps:
- In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
- Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
- Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
- Makes 3 to 4 cups stock.
Nutrition Facts : Calories 17.9, Fat 0.1, Sodium 14.7, Carbohydrate 4.3, Fiber 1, Sugar 1.4, Protein 0.5
BASIC WHITE STOCK
A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition)
Provided by Leta8076
Categories Stocks
Time 6h30m
Yield 5 quarts
Number Of Ingredients 11
Steps:
- If using beef or veal bones, they should be cut into 3-4 inch pieces.
- Rinse bones in cold water.
- Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
- Drain and rinse.
- Place the bones in the stock pot and cover with cold water.
- Bring to a boil, reduce heat to simmer, and skim the scum carefully.
- Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
- Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
- Add the onions, carrots, celery and sachet to the stock pot.
- Simmer for required length of time: Chicken 3-4 hours.
- Beef and veal 6-8 hours.
- Skim as necessary.
- Add water if necessary to keep bones covered.
- Strain through a china cap lined with several layers of cheesecloth.
- Cool the stock, vented, in a water bath and refrigerate.
Nutrition Facts : Calories 31.3, Fat 0.1, Sodium 64.1, Carbohydrate 7.1, Fiber 1.8, Sugar 3.4, Protein 0.9
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
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