Fish stock is a flavorful liquid made by simmering fish bones, heads, and other aromatic ingredients in water. It serves as a base for various seafood dishes and adds depth and richness to soups, stews, sauces, and risottos. This dish is known for its distinct seafood taste, as well as its ability to enhance the flavors of other ingredients in a dish. It is commonly used in cuisines around the world, especially in coastal regions where seafood is readily available. It also can be made from a variety of fish, including white fish such as cod, haddock, or halibut, as well as shellfish like shrimp or lobster. It is a versatile ingredient that adds a delicate and savory touch to culinary creations.

Fish stock

Fish bones don’t need as much coaxing to release their nutrients as beef bones do, and so just a short while in the pot, less than an hour, is sufficient to give you a good, nutritive fish stock.

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Prep Time 9

Cook Time 25

Course Main Course

Cuisine American

Calories 300 kcal

Equipment

1 pot

Ingredients

5 Ib Fish trimmings
8 oz Dry white wine
4–6 quarts cold water

Instructions

Place the trimmings into a heavy stock-pot. Add wine and cold water. Cover pot and bring to bare simmer over med heat. Skim off any foam that may arise.
Let it simmer for about 25 minutes.
Strain broth through a fine sieve. Use the stock right away or transfer into 4, 1-quart sized jars, sealing their lids. Store up to 5 days or freeze for 6 months.

Video

Notes

Store the stock: Once the stock has cooled, store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.

Keyword Fish

How to Make the Perfect Fish stock

To make the perfect fish stock, follow these steps:

Choose the right fish: Use fish with a firm flesh and a good amount of bones, such as cod, halibut, or snapper. Avoid oily fish like salmon or mackerel, as they can make the stock too rich.
Prep the fish: Rinse the fish under cold water and remove any scales. Cut the fish into pieces and remove the gills, eyes, and entrails.
Skim the foam: Skim off any foam or impurities that rise to the surface of the stock using a ladle or a spoon.
Strain the stock: Once the stock is done, strain it through a fine mesh sieve to remove any solids and clarify the liquid. Discard the solids.
Season the stock: Add salt and pepper to taste, but be careful not to make the stock too salty.
Cool and store the stock: Allow the stock to cool to room temperature before storing it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.

By following these steps, you should be able to make a delicious and flavorful fish stock that can be used as a base for soups, stews, and sauces.

FAQs of Fish stock

Here are some frequently asked questions about fish stock:

What is fish stock?

Fish stock is a liquid made by simmering fish bones, head, and other aromatics in water. It is used as a base for soups, stews, and sauces.

What kind of fish is used to make?
Any fish with a good amount of bones can be used to make fish stock, such as cod, halibut, or snapper. Oily fish like salmon or mackerel should be avoided, as they can make the stock too rich.

How long should fish be simmered for?
Fish stock should be simmered gently for about 30 minutes to extract the flavor and nutrients from the fish bones and aromatics. Boiling the stock can break down the bones and release bitter flavors.

Can fish stock be frozen?
Yes, fish stock can be frozen for up to 3 months. Allow the stock to cool to room temperature before storing it in an airtight container in the freezer.

Is this dish healthy?
Yes, fish stock is a nutritious food that is high in protein, minerals, and other beneficial nutrients. It is low in calories and fat, making it a healthy addition to a balanced diet.

Can fish stock be used for other dishes besides soups and stews?
Yes, fish stock can be used as a base for sauces, gravies, and risotto to add flavor and depth to the dish.

In conclusion, fish stock is a versatile and nutritious ingredient that is easy to make at home. By using fish bones and head, along with aromatic vegetables and herbs, you can create a flavorful liquid that can be used as a base for a variety of dishes.

Fish stock is a good source of protein, minerals, and other beneficial nutrients, making it a healthy addition to a balanced diet. With its rich flavor and nutritional benefits, fish stock is a valuable ingredient for any home cook to have in their repertoire.