Basicfishstock Recipes

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HOMEMADE FISH STOCK



Homemade Fish Stock image

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

3 pounds fish heads, bones, and trimmings
2 tablespoons unsalted butter
2 leeks, white part only, thinly sliced
1 carrot, chopped
1 rib celery, chopped
1 cup dry white wine
2 ½ quarts water
1 bouquet garni
10 whole black peppercorns
3 thick slices of lemon

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

HOMEMADE FISH STOCK



Homemade Fish Stock image

Fish stock, or fumét, is great for making fish soups, chowders, and sauces. It is a simple recipe that you can prepare in about 45 minutes.

Provided by Danilo Alfaro

Categories     Sauces     Soup

Time 1h

Number Of Ingredients 12

2 to 3 stems fresh thyme
2 to 3 whole peppercorns
1 whole clove
3 to 4 fresh parsley stems
1 bay leaf
2 tablespoons unsalted butter
1 medium rib celery (chopped)
1 medium carrot (peeled and chopped)
1 medium onion (peeled and chopped)
4 pounds fish bones with heads (gills removed)
1 cup dry white wine
1 gallon cold water

Steps:

  • Gather the ingredients.
  • Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth . Set aside.
  • In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
  • Lower the heat, add the celery, carrot, and onion and warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
  • Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
  • Remove the lid and the parchment; add the wine and turn up the heat until the stock starts to simmer .
  • Add the sachet and the water, heat to a simmer, and let cook for 30 to 45 minutes.
  • Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.

Nutrition Facts : Calories 353 kcal, Carbohydrate 4 g, Cholesterol 137 mg, Fiber 1 g, Protein 60 g, SaturatedFat 4 g, Sodium 160 mg, Sugar 1 g, Fat 9 g, ServingSize 1 gallon (8 servings), UnsaturatedFat 0 g

FISH STOCK



Fish stock image

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

small knob of butter
1 onion , roughly chopped
1kg white fish heads and bones
250ml white wine
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string

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

BASIC FISH STOCK



Basic Fish Stock image

Number Of Ingredients 10

3 pounds white fish heads, frames or bones, skinned and fins and gills removed
2 tablespoons olive oil
1 large white onion, coarsely chopped
2 green onions, , chopped including the green part
1 medium carrot, scrubbed and sliced
1 cup dry white wine
2 bay leaves
2 sprigs parsley
1 teaspoon dried oregano (Mexican variety preferred), crumbled
6 cups water

Steps:

  • 1. Heat the oil in a large pot. Add the onions and carrot. Cook, stirring, 3 minutes. Add the fish bones and all the remaining ingredients. Bring to a simmer over medium-low heat, skimming the foam that comes to the surface. Partially cover and simmer 30 minutes. 2. Strain the stock through a strainer into a bowl, pressing to recover the juices. Discard all the debris from the strainer. Cool the stock. Refrigerate in a covered container, for 3 days, or freeze for 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ASIAN FISH STOCK



Asian Fish Stock image

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

2 tablespoons peanut oil
2 small yellow onions, chopped
2 celery ribs, chopped
2 inches fresh ginger
1 small green serrano chili, halved
2 lbs fresh fish bones, from white nonoily fish
12 cups filtered water or 12 cups mineral water
2 cups white wine
1 cup rice wine or 1 cup dry sherry
1 teaspoon kosher salt

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

HOMEMADE FISH STOCK



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.

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