Fish Stock
Fish stock is also called fish fumet and it is a basic cooking skill. The idea is to extract the fish flavors by cooking fish bones in water with an aromatic garnish originally made to extend or to enhance flavors or to make sauces.
Calories: 773kcal
Ingredients
RECIPE:
- 6 pounds of bones from white fish only
- 1 medium onion
- 1 small leek, white part only
- 1 stalk celery
- 1 small carrot
- 1 small Bouquet Garni
- 3 whole peppercorns crushed
- 2 tablespoons olive oil
- 4 liters cold water
- 1 cup white wine optional
Instructions
Wash the fish bones:
- Remove the gills by pulling them away. For the eyes, pull them up and cut the optic nerve with scissors to remove them. If possible, ask the fishmonger to do it for you. But, eyes and gills must be removed for the quality of the stock. Wash the fish bones under cold running water for 10 minutes. Remove all impurities with your fingers. Run under cold water for ten more minutes. Drain in a colander.
Start the fish stock:
- Meanwhile, cut the vegetables to make a paysanne (a paysanne is a mixture of vegetables cut into small squares or triangles). Place the olive oil in a large saucepan and warm it on low heat. Add the paysanne, and sweat on low heat for 8 minutes, without browning. Add the fish bones and sweat for five more minutes. Add the white wine (optional) and sweat for five more minutes. Add the Bouquet Garni and the cold water.
Cook the fish stock:
- Ensure that the ingredients are covered by 3 centimeters (1 inch) of liquid. On medium heat, bring the fish stock almost to a boil. Reduce heat and simmer. Skim the surface every 10 minutes to remove foam and impurities. Cook for a maximum of 30 minutes. Turn the heat off, and let stand for 30 minutes.
Strain the fish stock:
- Strain through a fine strainer, cool, and refrigerate. A layer of fat will solidify on the surface when the stock cools. Using a skimmer, remove the fat. Use a paper towel to absorb any remaining fat.
Video
Notes
Fish Stock may be reduced by half, and mushroom trimmings may be added to enhance flavor. You may freeze your stock in a 1-quart (1 liter) container for up to 3 months.
Cooking Tips for Fish Stock Recipe
- Quality of fish bones: Use fresh white fish bones like those from cod, halibut, or bass for the best flavor. Avoid oily fish like salmon or mackerel as they can create a stronger, less delicate stock.
- Removing impurities: The key to a clean, clear stock is to thoroughly wash the fish bones. This removes any residual blood, which can make your stock cloudy or bitter.
- Sweating the vegetables: When sweating the paysanne (vegetables), be sure to cook them on low heat to avoid browning. This preserves the delicate flavor of the stock.
- Skimming the stock: Skim off any foam and impurities from the surface regularly during the simmering process. This will ensure your fish stock is clean and clear.
- Optional white wine: While white wine adds depth and richness to the stock, it can be omitted if you prefer a cleaner, simpler flavor.
- Straining: After the stock has cooked and cooled, be sure to strain it through a fine mesh strainer to remove all solids. You can use cheesecloth for a more refined result.
- Storage: Fish stock can be stored in the fridge for up to 3 days, or frozen for longer storage. If freezing, consider portioning it into ice cube trays for easy use in smaller amounts.
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