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
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.
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.
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
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
More about "strong fish stock food"
HOW TO GROW FISH IN A TANK FOR FOOD - SURVIVOPEDIA
From survivopedia.com
WHAT CAN YOU USE AS A FISH STOCK SUBSTITUTE? ALL YOU …
From chewtheworld.com
FISH STOCK RECIPE - LINSFOOD
From linsfood.com
STRONG FISH STOCK RECIPE - FOOD NEWS
From foodnewsnews.com
STRONG FISH STOCK RECIPE | EPICURIOUS.COM | FISH STOCK RECIPE, STOCK ...
From pinterest.ca
EASY TO MAKE PRAWN STOCK - THE ENDLESS MEAL®
From theendlessmeal.com
STRONG FISH STOCK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FISH STOCK — RECIPES — FIN + FORAGE
THESE AQUACULTURE STOCKS ARE UNDERWATER BUT COULD BE A GOOD
From stockhead.com.au
FISH STOCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STRONG FISH STOCK | RECIPE | FISH STOCK RECIPE, FISH STOCK, RECIPES
From pinterest.com.au
STOCK (FOOD) - HYPERLEAP.COM
From hyperleap.com
STRONG-FISH STOCK VECTOR IMAGES - AVOPIX.COM
From avopix.com
STRONG FISH STOCK | RECIPE | FISH STOCK RECIPE, SALMON CHOWDER, …
From pinterest.ca
FISH STOCK - FOOD ON THE TABLE
From foodonthetable.ca
WHAT IS FISH STOCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FISH FLAVORS AND TEXTURES - {{METATAGSERVICE.OG.SITE NAME}}
From chooseyourfish.org
FISH STOCK - BIGOVEN.COM
From bigoven.com
STOCK (FOOD) - WIKINONE.COM
From wikinone.com
RICH BEEF STOCK (OR BROTH) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEAFOOD STOCK - SHELLFISH STOCK USING SHRIMP, LOBSTER, OR CRAB …
From champagne-tastes.com
STRONG FISH STOCK VIDEOS AND ROYALTY-FREE FOOTAGE - ISTOCK
From istockphoto.com
FISH STOCK (FOOD)
From ipfs.io
WWW.EBAY.CA
From ebay.ca
FOOD ADVENTURES TIMELINE: STRONG FISH STOCK
From jandncooking.blogspot.com
STRONG FISH STOCK | FISH STOCK, FISH, STRONG
From pinterest.com
STRONG FISH STOCK PHOTOS, PICTURES & ROYALTY-FREE IMAGES - ISTOCK
From istockphoto.com
FISH STOCK - BIGOVEN.COM
From bigoven.com
ABOUT STOCKS — THE CULINARY PRO
From theculinarypro.com
STRONG FISH IMAGES, STOCK PHOTOS & VECTORS | SHUTTERSTOCK
From shutterstock.com
MASTER FISH STOCK RECIPE - FOOD NEWS
From foodnewsnews.com
STRONG FISH STOCK - MEALPLANNERPRO.COM
From mealplannerpro.com
FISH STOCK | FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love