White Fish Stock Recipes

WHITE WINE FISH STOCK

Steps:

• In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
• Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
• Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
• Makes 3 to 4 cups stock.

WHITE FISH STOCK

Steps:

• Spread butter in bottom of a 6- to 8-quart heavy pot. Add fish bones and heads, onions, parsley stems, lemon juice, and salt and cook, covered, over moderately high heat, without stirring, 5 minutes. (Mixture will steam in its own juices.) Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, skimming any foam, 25 minutes.
• Pour stock through a fine sieve into a large heatproof bowl, pressing on and discarding solids. If not using stock immediately, cool, uncovered, before chilling, covered.

WHITE FISH STOCK

Steps:

• Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
• Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
• Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.

WHITE FISH STOCK

Steps:

• Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat 5 minutes.
• Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.

WHITE FISH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes.
• Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside.
• Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes.
• Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat.
• Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese.
• Bake in the preheated oven until cheese is golden brown, about 35 minutes.

WHITE FISH STOCK

Steps:

• In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add 3 1/2 cups cold water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.