TRADITIONAL FISH STOCK
This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish - sole, founder, halibut, or turbot - and it doesn't call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 11
Steps:
- 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
- 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
- 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
- For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.
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Tajudeen Olamilekan
[email protected]I'm so glad I found this recipe. It's the best fish stock I've ever had. It's so flavorful and rich, and it makes my seafood dishes taste amazing.
tamim Is
[email protected]This is my go-to fish stock recipe. It's easy to make and always turns out great. I use it in a variety of dishes, from soups and stews to risotto and paella.
Angel Amoi
[email protected]I've been making this fish stock for years and it never disappoints. It's the perfect addition to any seafood dish.
SN SAGOR vlog
[email protected]This recipe is a must-try for any seafood lover. The stock is incredibly flavorful and can be used in a variety of dishes. I highly recommend it.
oliver bakhshi
[email protected]I'm not a huge fan of fish, but I love this stock. It's so flavorful and versatile. I've used it to make fish soup, paella, and even a fish stew. It always turns out delicious.
Terisia Fox
[email protected]This is the best fish stock recipe I've ever used. It's so easy to make and the results are amazing. I highly recommend it.
Joseph Mungai
[email protected]I love this recipe! It's so versatile. I've used it to make fish soup, paella, and risotto. The stock always turns out flavorful and rich.
Ali z99
[email protected]5 stars! This fish stock is delicious and easy to make. I used it to make a fish soup and it was a hit with my family and friends.
Maria Kennedyhead
[email protected]This recipe is a game-changer! I used to buy fish stock from the store, but now I make my own and it's so much better. It's also really easy to make, so I don't have any excuses not to have homemade fish stock on hand.
Liam Bentz
[email protected]I've tried many fish stock recipes, but this one is by far the best. It's simple to make and the results are amazing. The stock is flavorful and has a beautiful golden color.
Payton Moncus
[email protected]This fish stock recipe is a keeper! It's easy to make and produces a delicious, rich stock that can be used in a variety of dishes. I used it to make a fish stew, and it was the best fish stew I've ever had.