Fish Stock

This classic fish stock provides a delicate, clean foundation for bisques, chowders, and delicate sauces. Made with firm whitefish bones, the stock is gently simmered with mirepoix vegetables, leeks, and herbs to extract maximum flavor without turning cloudy or bitter. The result is a translucent, aromatic liquid that enhances the natural taste of seafood dishes. It is an essential pantry item for any home cook, perfect for batch cooking and freezing. Use it within a few days for the best flavor, or freeze portions for future culinary projects. Simple to make with common ingredients, this stock elevates everyday cooking to restaurant quality.

Cooking Method: Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 1430.1

Dietary: Gluten-free

Description

This classic fish stock provides a delicate, clean foundation for bisques, chowders, and delicate sauces. Made with firm whitefish bones, the stock is gently simmered with mirepoix vegetables, leeks, and herbs to extract maximum flavor without turning cloudy or bitter. The result is a translucent, aromatic liquid that enhances the natural taste of seafood dishes. It is an essential pantry item for any home cook, perfect for batch cooking and freezing. Use it within a few days for the best flavor, or freeze portions for future culinary projects. Simple to make with common ingredients, this stock elevates everyday cooking to restaurant quality.

Ingredients

9 pound Fish bones

Directions

1
Rinse the fish bones well under cold running water to remove any impurities.
2
Place the rinsed bones in a large stockpot and cover with 4 quarts of cold water.
3
Bring the mixture to a simmer over medium heat, ensuring it does not boil vigorously.
4
Cook for 10 minutes, skimming the surface frequently to remove any foam or scum.
5
Add the chopped yellow onions, carrots, shallots, white parts of leeks, parsley, thyme, bay leaves, crushed garlic cloves, and black peppercorns.
6
Reduce heat to low and simmer gently for 1 hour, keeping the liquid just below a boil.
7
Remove the pot from heat and allow the stock to cool slightly.
8
Strain the stock through a cheesecloth-lined fine-mesh strainer into a clean container, discarding the solids.
9
Skim any fat from the surface of the cooled stock.
10
Season with salt to taste, if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1430.1kcal

% Daily Value *
Total Fat 40.9g63%
Saturated Fat 10.2g51%
Cholesterol 510.8mg171%
Sodium 561.8mg24%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 234.9g470%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fish stock, fish bones, seafood, simmering, homemade, broth, aromatics, whitefish, cooking base, freezer friendly, pantry staple, culinary technique

Read it online: https://www.chefs-mate.com/recipe/fish-stock-2/