Surprise your family and friends with your own fish stock preparation, nothing compares to it! A little time consuming but easy-to-prepare recipe, you can make it in large quantities and freeze for later use.
Ingredients (for 2)
- 3 cups fish scraps
- 1 tbsp bay leaves
- 1 stalk celery
- 1 carrot
- 2 tbsp parsley
- 1 onion
- 1 tsp thyme
- 6 cups water
- 1/2 cup white wine
- a few black peppercorns
- Put all the fish scraps into a deep and large pan
- Add the black peppercorns, thyme, bay leaves and parsley
- Add the white wine and heat at medium temperature; sauté for 3 minutes or until all alcohol has evaporated
- Coarsely chop the onions, carrots and celery and add them to the pan
- Add the water and bring to boil; then lower the heat and simmer for 20-25 minutes uncovered
- Skim off any froth on the surface of the stock with a slotted spoon from time to time
- Strain the stock through a fine sieve into a large container to remove any remaining solids, pressing the solids against the side of the sieve to extract all the liquid and flavors
- Allow the stock to cool and put it in the fridge covered for about 2 hours!
Best Served With
You can use fish stock for gravy, soups and virtually all fish-based courses like risotto.
Tips from the Chef
- Use fish heads, skins, bones, but from white fish
- Avoid dark oily fish such as mackerel, herrings, anchovy, and sardines because their taste is unpleasant in stock
- Note that the stock has no salt: the reason being that stocks are one of the building blocks of a soup; it would be very difficult to dose the right amount of salt in the main dish with a salted stock!