HOMEMADE FISH STOCK

facebook share image   twitter share image   pinterest share image   E-Mail share image



Homemade Fish Stock image

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

4 pounds heads and bones of nonoily white fish, such as sole, flounder, snapper, or bass
1 large leek, white and light-green parts only
2 dried bay leaves
8 sprigs fresh flat-leaf parsley
10 sprigs fresh thyme
4 whole cloves
1 1/2 teaspoons fennel seeds
8 whole black peppercorns
1 1/2 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch pieces
2 medium carrots, scrubbed and cut into 1/4-inch pieces
2 stalks celery, scrubbed and cut into 1/4-inch pieces
1/2 bulb fennel, cut into 1/4-inch pieces
1 cup dry white wine
2 dried fennel branches, broken in half (optional)

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.

There are no comments yet!