FISH STOCK

0 0
FISH STOCK

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 kilograms fish bones and or fish heads
2 onions
2 stalks celery
2 Carrots peeled, roughly chopped
3 Bay Leaves
6 Black Peppercorns
1 lemon
cold water
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

Directions

Share

Hearty clam chowder, delicate seafood bisque, rustic fish stew and deliciously fresh bouillabaisse are just a few of the wonderful seafood dishes that require a good fish stock as their main ingredient. In fact countless dishes in traditional French cookery build on the solid foundations of stocks. That’s why making stocks forms a large part of a Chef’s first year in Culinary school. In this recipe I have used snapper carcasses, however feel free to use whatever your fish monger has on hand, however avoid excessively oily varieties such as salmon. Ask your fish monger and he can steer you in the right direction.

    1. Place all the ingredients in a large pot and cover with water.

Fish Stock_step1

  1. Bring it all to the boil.
  2. Once boiling immediately reduce to a simmer.
  3. Simmer for 1 hour.
  4. Occasionally skim the foam off that accumulates on top and discard.
  5. Strain the stock.
  6. Discard the solids.
  7. Strain the stock through a fine strainer to remove any fine solid particles.
  8. The stock is now ready to use as required.
  9. Or it can be portioned and frozen for later use (up to 2 months)
  10. Or it can be kept in the refrigerator for 2 days.

Makes approximately 3 litres (3 quarts) of stock

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
FLOURLESS CHOCOLATE DECADENCE CAKE
next
CHERMOULA
previous
FLOURLESS CHOCOLATE DECADENCE CAKE
next
CHERMOULA

Add Your Comment