STRONG FISH STOCK
This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 13
Steps:
- 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
- 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (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.)
- 4. Remove the pot from the stove, stir the stock 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 is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
HOMEMADE FISH STOCK
To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Wash fish in cold water and drain well.
- Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
- Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.9 g, Cholesterol 6.1 mg, Fat 7.5 g, Fiber 3.1 g, Protein 26.3 g, SaturatedFat 1.5 g, Sodium 23.4 mg, Sugar 1.3 g
FISH STOCK
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
Provided by Barney Desmazery
Time 35m
Yield 1 litre
Number Of Ingredients 5
Steps:
- Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 28 calories, Fat 0.5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.9 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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.
FISH STOCK
Provided by Food Network
Time 1h5m
Yield 1 to 1/2 quarts
Number Of Ingredients 11
Steps:
- Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
- While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.
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.
QUICK FISH STOCK
Provided by Food Network
Time 50m
Yield 1 to 1/2 cups
Number Of Ingredients 9
Steps:
- Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bone and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate.
FISH STOCK (FUMET DE POISSON)
Provided by Craig Claiborne
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 11
Steps:
- Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
- Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
- Bring to a boil and let simmer 20 minutes.
- Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams
FISH FUMET (FANCY FISH STOCK)
This is the base for another recipe posted here Sonoma Bourride with Halibut(rz# 184789). Although you can make seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!
Provided by SkinnyMinnie
Categories Stocks
Time 1h10m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
- Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
- Drain off salty water.
- Break the fish frames into large pieces and put them in a heavy stock pot.
- Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
- Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
- Skim off any fat that forms on top.
- Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
- Strain the mixture and discard the fish, vegetables, and herbs.
- Cool to room temperature and refrigerate, covered, overnight.
- Skim off any fat that has formed on top of the fumet.
- Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
- For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.
Nutrition Facts : Calories 50.8, Fat 0.1, Sodium 2345.4, Carbohydrate 5.3, Fiber 0.8, Sugar 1.8, Protein 0.6
FISH STOCK
I had prawn shells and fish heads left over once, I thought it was such a shame to throw it all out. So I came up with this recipe. You can freeze it in small portions to use when you want. Fish trimmings can be skins, heads, tails, whole fish, shells of lobster,crayfish, prawns and mussels.
Provided by Tisme
Categories < 60 Mins
Time 1h
Yield 1 litre
Number Of Ingredients 9
Steps:
- Cut the vegetables into even size pieces. No need to be exact for this one.
- Place in large pan with the fish trimmings and cover with 1.2 litres of water. Wash the parsley thyme and bay leaves and place in the pan with the peppercorns and garlic.
- Bring pan to boil over a low heat, reduce heat and simmer for 30 minutes. It help to skim the stock a few times during cooking. (Do not cook the stock for longer than 30 minutes at this stage, as I have noticed the stock becomes a little bitter).
- Strain stock through a fine sieve, making sure that no bones get into the stock. (I sieve a few times over to make sure).
- Return the strained stock to a clean pan and boil for 10-15 minutes. (This step helps the stock to reduce a little and become more intense in flavour).
- Cool stock and freeze stock in small portions for use when required.
FISH STOCK
Provided by Barbara Kafka
Categories project
Time 4h30m
Yield 7 cups (5 cups extra-rich fish stock)
Number Of Ingredients 1
Steps:
- Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
- Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
- Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Fat 1 gram, Protein 9 grams, SaturatedFat 0 grams, Sodium 29 milligrams
FLAVORFUL FISH STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. These recipes are meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 7
Steps:
- Combine 1 1/2 pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, 1/2 cup white wine and 5 1/2 cups water.
- Bring almost to a boil, simmer and strain.
- If you like, substitute crushed tomatoes or cream for some of the water.
MIGHTY MISO SOUP (WITH DASHI - FISH STOCK)
Miso soup is a traditional Japanese soup, prepared mainly from miso and dashi (fish stock and seaweed stock, see my recipe for simple dashi). Rich taste, easy recipe, short preparation time and very healthy. This recipe calls for Dashi - a Japanese Fish Stock. This stock really wakes the soup up and is the best way to make miso soup.
Provided by Harmel Rayat
Categories Clear Soup
Time 35m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place dashi stock in a medium saucepan and bring to a boil.
- Cut the tofu block into small cubes and add them to the dashi.
- Simmer the tofu in the dashi stock for a few minutes on very low heat.
- The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
- When the miso dissolves, add the dissolved miso to the pan gradually.
- DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
- Stir the soup gently.
- Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
- Add the omega fish oil and soy (if desired).
Nutrition Facts : Calories 135.8, Fat 6, SaturatedFat 1, Cholesterol 8.6, Sodium 953.2, Carbohydrate 13.4, Fiber 3.5, Sugar 4, Protein 10.1
ASIAN FISH STOCK
A "twist" on the basic fish stock recipe, this recipe uses a bit of serrano chili, ginger and sherry.
Provided by Tessa Morales
Categories Stocks
Time 2h7m
Yield 12 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil.
- Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.
Nutrition Facts : Calories 84.4, Fat 2.3, SaturatedFat 0.4, Sodium 206.6, Carbohydrate 3.4, Fiber 0.3, Sugar 1, Protein 0.3
FISH STOCK
This fish stock is used to make Seafood Chowder.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Place all ingredients plus 2 quarts water in a large stockpot. Bring to a boil over high heat; immediately reduce heat to a simmer and cook for 25 minutes. Skim the surface and strain liquid through a fine mesh sieve into a clean container.
FISH STOCK
Provided by Regina Schrambling
Categories easy
Time 20m
Yield About 1 1/2 quarts
Number Of Ingredients 5
Steps:
- Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth. Place them in a stockpot that holds at least three quarts. Lay the fish bones on top. Pour the water over. Place over medium heat and bring very slowly to a boil, then immediately lower the heat. Simmer for 15 minutes.
- Remove the pot from the heat and let the stock cool completely before straining.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 0 grams, TransFat 0 grams
BASIC FISH STOCK
I dunno where I originally got this from, but I like the amount I can make (12 cups). My local fish store will keep bones for me, for no charge!
Provided by Tessa Morales
Categories Stocks
Time 2h15m
Yield 12 cups
Number Of Ingredients 8
Steps:
- Put all ingredients in a large stockpot over medium heat.
- Bring to a boil, reduce heat, partially cover, and simmer for 2 hours.
- Strain.
- Refrigerate or freeze until ready to use.
- I like to freeze in ice cube trays, then place in a ziplock freezer bag (doubled, to prevent any possible freezer burn).
HOMEMADE FISH STOCK (SALLYE)
A good basic fish stock recipe for use in just about any fish chowder or other dishes. Simple and easy to make.
Provided by sallye bates
Categories Other Sauces
Time 35m
Number Of Ingredients 10
Steps:
- 1. Peel scallions or onions and finely dice.
- 2. Place heavy stock pot over medium heat and add the olive oil
- 3. When oil starts to shimmer, add the fish head and bones, shrimp shells and peppercorns to the heated oil. Season with salt and cook for 2-3 minutes until fish head turns opaque. Add scallions or onions, thyme and parsley or cilantro while stirring with wooden spoon.
- 4. Cook for 2-3 minutes until the bones and shells are also opaque.
- 5. Add the wine and the bay leaf and cook for 1 minute just until wine begins to boil.
- 6. Add 2 quarts of water and turn heat to medium low or low, just high enough to simmer. Cook for 20 minutes, then strain the stock. (I strain mine twice just to make sure I get all the bones).
- 7. Store in airtight container in refrigerator until ready to use (for 2-4 days). Can be easily frozen for up to 2 months.
- 8. You can usually get the fish heads and bones cheap (or sometimes even free) at a quality sea food market.
FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)
Provided by Craig Claiborne
Categories project, soups and stews
Time 52m
Yield About 1 3/4 cups
Number Of Ingredients 11
Steps:
- Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
- Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams
FISH STOCK OR BROTH / CALDO O SOPA DE PESCADO
Some weeks ago I made a seafood paella. I promised to give my recipe for Fish broth. You can use this broth to make fish soup or chowder or to flavor seafood Paellas & seafood dishes such as yellow rice with calamari or yellow rice with shrimp. The homemade fish broth imparts a most delicious flavor. Unlike chicken broth or beef broth I have never been able to find a canned or boxed fish broth. I make mine with fish heads when my husband catches fish or I buy a large head at the fish market & very inexpensive. I add fresh veggies, anchovy paste, Asian fish sauce, & clam juice. Buen appetito
Provided by Juliann Esquivel @Juliann
Categories Fish Soups
Number Of Ingredients 19
Steps:
- If you have shrimp with their shells remove the shells from the shrimp rinse and add to the pot with the head. Be sure to buy a good white meat fish head such as snapper, or grouper or any fish that has firm white meat. Do not use an oily fish such as bluefish or that type of fish. Rinse the fish head making sure the gills have been removed. Put head into a large stock pot or soup pot cover with cold water and set on stove top.
- Add all of the veggies onion, carrots, leek, fresh garlic cloves smashed, red or green pepper, and wine.
- Next add the spices peppercorns, tyme, salt, bay leaf, garlic powder, Goya Sazon packet with saffron, anchovy paste, and fish sauce. Bring pot to a boil; and when boiling reduce flame, cover, and simmer for one hour. If you have a large fish head 3 or 4 lbs you will need to cook longer about a half hour more.
- When an hour has passed remove heads very carefully onto a large pan and let broth cool. when cool enough to handle strain broth and discard vegetables. Now add the bottle of clam juice stir well. Use this broth for making seafood paellas or rice and seafood recipes. If you like you can make fish soup or chowder just follow your favorite recipe and use the broth instead of water. If you have a lot of broth you can freeze in quart or half court container for future use. Just be sure to label with the date and try to use with in 2 months. Fish broth is very delicate and cannot remain frozen for any long period of time.
- You can discard the fish heads but I like to pick out the pockets of delicate white meat under the cheeks of the fish head and on the top of the head. They have no bones and I use this meat to add to my seafood recipes. This broth is rich and delicious for any recipe calling for fish broth. Good luck in the kitchen. Tomorrow I am making my fish broth as I have run out and need for this weekend. I will post a picture after making it.
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