Basic Fish Stock
I am a great believer in home-made stocks. They are so simple and cheap to make and far far superior to any store bought variety. This is the fish stock that I use for my Bouillabaisse
recipe, but it has many uses in all sorts of soups and sauces.
: (yields about * quarts)
celery sticks, chopped
- Put all the stock ingredients into a large pot and cover with cold water, approximately 3 quarts. You can also add any shrimp shells if you have any.
- Bring to the boil and then reduce the heat. Simmer the stock for 45 minutes, occasionally skimming any froth off the surface.
- Strain the stock through a fine mesh strainer or cheesecloth. Chill.
Posted by Victoria : September 9, 2004 05:12 PM to Fish & Seafood
| Freezer Friendly
- Stock will keep in the refrigerator for several days, or can be frozen.
- Never cook the fish bones for more than 45 minutes, otherwise they can start to break down and release an ammonia flavour
- Never season your stocks with salt. Depending on it's ultimate use, seasoning amounts will vary drastically, so it is better to always season when making the final dish.
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