Fish Stock RecipeFish stock recipe can be completed in record time when compared to beef or poultry stock. When selecting the right fish parts to use, ask your local fish market for fresh heads, bones, and trimmings from white fish. Typically, these can be had for a fraction of the cost of a whole fish. You may even be able to purchase crab or lobster shell pieces to throw into the pot to add even more flavor to the stock.
Fish stock is used in preparation of different fish sauces and for poaching or stewing fish. It is also used as the basis for a variety of different fish soups. The aromatics used in this fish stock recipe are onions, celery, lemon, bay leaf, peppercorns and parsley. These all add their own particular flavor to the stock, and also combine for an amazingly delicious start to any fish dish.
As with other stocks that are used for creating tasteful homemade dishes, this one can be stored in the refrigerator but only for 2 days and in the freezer for up to 3 months. Remember, it doesn’t take fish as long to cook as other fleshy fare, so don’t overcook this lovely stock.
INGREDIENTS1/2 lb fish timings from white fish 8 oz onion (sliced) 4 oz celery sticks (chopped) 4 oz carrot (sliced) 1/2 lemon (sliced) 1 bay leaf a few sprigs of fresh parsley 6 black peppercorns 6 cups cold water 3/4 cup of dry white wine
1. Rinse fish timings under cold water. Put in to stock pot with vegetables and lemon. Along with herbs, peppercorns, water, and wine. bring to boil. Skimming the surface frequently. Reduce the heat and simmer for 25 minutes. strain it using a colander. Let cool and refrigerate use within 2 days makes 4 cups.
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