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
SEAFOOD STOCK
Provided by Ina Garten
Time 1h35m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
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
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.
FRESH FISH IN WHITE WINE
Make and share this Fresh Fish in White Wine recipe from Food.com.
Provided by Shirl J 831
Categories Canadian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- lay fish in shallow dish.
- sprinkle fish with seasonings, lemon juice, wine, and parsley.
- Pour over fish.
- dot fish with butter or margarine.
- bake 350, 30 minutes or till flaky.
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
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
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.
FISH STOCK
Categories Soup/Stew Fish Onion Freeze/Chill Sauté Quick & Easy Vinegar Celery Carrot White Wine Spring Winter Simmer Gourmet
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.
- Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
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