HOMEMADE FISH STOCK
This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 15
Steps:
- Remove the gills and any traces of blood from fish heads; thoroughly wash bones, and cut them to fit into a 12-quart stockpot. Place heads and bones in a large bowl, and set aside.
- Quarter leek lengthwise; cut into 1/4-inch-thick slices. Transfer to a bowl of cold water; let stand 5 minutes to rid leek of sand. Lift out of water; drain in a colander; set aside.
- Make a bouquet garni by placing bay leaves, parsley, thyme, cloves, fennel seeds, fennel branches, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine; set aside.
- Melt butter in a 12-quart stockpot over medium heat; add cut leek, onion, celery, and fennel bulb; cook until vegetables are tender, 8 to 10 minutes. Increase heat to medium high, and add fish heads and bones. Cook, stirring, 5 minutes. Add wine, bouquet garni, and 2 1/2 quarts water, covering the bones. Bring liquid to a boil. Reduce heat to low, and simmer 25 minutes, skimming any scum that rises to the surface. Turn off the heat, and let sit 10 minutes.
- Prepare an ice bath. Strain the stock through a fine sieve set over a large bowl. Set the bowl in the ice bath. Use stock within 1 day, or freeze for up to 3 months.
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poonam rai
poonam-r59@hotmail.comCan I freeze this stock?
Arbita Shrestha
arbita.shrestha@gmail.comHow long can I store this stock in the refrigerator?
Tabree Wylie
tabree.wylie73@aol.comI don't have any fish bones on hand. Can I use something else?
Elijah Money
e@yahoo.comThis recipe is too complicated. I'm looking for something simpler.
SK SAIFUL ISLAM
islam-s@aol.comI followed the recipe exactly, but my stock didn't gel. I'm not sure why.
Wazir Talpur
w.talpur@gmail.comI'm not sure what I did wrong, but my stock turned out really bland. Maybe I didn't use enough vegetables.
Debra Collings
debra.c51@aol.comThis stock is delicious! I used it to make a seafood paella and it was a huge hit. Thanks for sharing this recipe.
Najjash Fesaal
f81@yahoo.comI'm so glad I found this recipe. I've been looking for a good fish stock recipe for ages. This one is perfect.
Mizan Gazi
m@yahoo.comThis stock is a must-have for any seafood lover. It's so easy to make and it adds so much flavor to your dishes. I highly recommend it.
Zahid Maktar
m_zahid86@hotmail.comI've tried many fish stock recipes, but this one is by far the best. It's so simple to make and the flavor is incredible. I've used it in everything from soups to stews to sauces.
Labib Rahman
labib85@hotmail.comThis recipe is a lifesaver! I'm always looking for ways to add more flavor to my seafood dishes and this stock does the trick. It's so easy to make and it makes such a big difference.
waffles waffles
wwaffles4@hotmail.comI'm not a big fan of fish, but this stock is surprisingly delicious. I used it to make a fish stew and it was a hit with my family. Even my kids loved it!
sheila Pardo
p_s@hotmail.comThis stock is amazing! I used it to make a seafood chowder and it was the best chowder I've ever had. The flavor was so rich and complex.
Mis saba
saba-mis14@yahoo.comFinally, a fish stock recipe that doesn't require a ton of fancy ingredients. I made this with what I had on hand and it turned out great. Will definitely be making this again.
SAKIB GAMING OFFICIAL
o-s@aol.comI love this recipe! The stock is so flavorful and versatile. I've used it in soups, stews, and even as a base for risotto. It's definitely a keeper.
Taisir Mahmud
taisir@aol.comThis fish stock recipe is a game-changer! I've been using it to make my favorite seafood dishes and the flavor is incredible. It's so easy to make and the ingredients are simple and affordable.