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September 09, 2004

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.

Recipe: (yields about * quarts)
3lb
1
1
2
2
1
15
1 bunch
fish bones
leek, chopped
onions, chopped
celery sticks, chopped
thyme sprigs
bay leaves
peppercorns, whole
parsley stalks
  1. 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.
  2. Bring to the boil and then reduce the heat. Simmer the stock for 45 minutes, occasionally skimming any froth off the surface.
  3. Strain the stock through a fine mesh strainer or cheesecloth. Chill.
Notes:-
  • 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.
Posted by Victoria : September 9, 2004 05:12 PM to Fish & Seafood | Basics | Freezer Friendly
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