White Fish Stock Food

HOW TO MAKE A WHITE STOCK

Steps:

• Rinse the bones and place them in a large stock pot. Add cold water to the pot and bring it to a boil; roughly 30 minutes. Carefully drain the bones and rinse them under running water. If you're reusing the same stock pot, quickly wash it out to remove any scum.
• Place the bones back in the stock pot and cover them with three quarts of cold water. Heat the stock over medium heat avoiding letting the stock boil. Reduce the heat as needed to keep it at a simmer. Gently skim the scum off the top as needed.
• Trying not to aggravate the stock, slowly add in the onions, celery, and sachet. Add water as needed to keep the bones submerged.
• Cooking times vary depending on the type of bones you add. See below for my recommendations.*
• Remove the stock from the heat, skim away any scum, and gently add up to 2 cups of cold water. Let sit for 10 Minutes. Skim away any additional scum that rises to the top.
• Carefully strain the stock through a fine-mesh sieve lined with several layers of cheesecloth and cool the stock in a food-safe way, like in a cold-water bath. This recipe should yield about 2 quarts of white stock.

STRONG FISH STOCK

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.

WHITE FISH STOCK

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

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.

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.

FISH STOCK

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.

FISH STOCK

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.

WHITE FISH STOCK

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 WINE FISH STOCK

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.