View Full Version : fish stock/soup

05-30-2010, 03:13 PM
Great supper, grilled various bream-bass-some oily fish....and left with a lot of cooked fish skeletons and heads and general detritus....

all the recipes for fish stock talk about starting from the left-over heads and bones etc. when raw. Rather than just chuck it away I thought about making a soup/stock like I would with a chicken carcass or whatever, but some of the posh chefs warn against overcooking stock anyway, so whaddyatink.? any flesh I would keep for paté or fishcakes....but the bones...?

05-30-2010, 04:42 PM
How to Make Fish Stock

Many cooks use the terms broth and stock interchangeably. You will often see recipes that call for a can of broth or a certain measure of homemade stock. There are, however, subtle differences between the two. While broth is merely the liquid in which a meat or grain is cooked, stock is thicker and more substantial, created by simmering ingredients for a long time. Many people make fish stock to use later as a base for chowders or sauces.

Things You'll Need:

1 lb. fish heads and bones, rinsed
1/2 cup dry white wine
8 cups water
3 celery stalks , roughly chopped
1 carrot
1 onion
2 bay leaves
6 parsley stems
1 bulb garlic
Salt and pepper
Stock pot
Storage container

Step 1
Purchase 1 lb. of fish heads and bones at your local fish market or grocery store. Let the grocer know that you will be using the fish parts for stock and that you would like the fish gutted and the gills removed. For a mild-tasting stock, use the heads and bones of a whitefish.
Step 2
Peel 1 medium-sized carrot and 1 small onion. Chop them, along with 3 stalks of celery, into fine pieces.
Step 3
Cut a bulb of garlic in half, remembering to remove the papery husk.
Step 4
Rinse the fish head and bones thoroughly.
Boil Ingredients for Fish Stock

Step 1
Place the fish parts, 1/2 cup white wine and the vegetables in large stock pot or saucepan.
Step 2
Add 8 cups of water, cover the pot and slowly bring the water to a boil. Slowly simmering the mixture is the best way to extract the nutrients from the fish and vegetables, while bringing it to a boil lets the vegetables get mushy.
Step 3
Reduce the temperature to medium heat and uncover the pot once the stock has begun to boil.
Step 4
Simmer for 15 to 20 minutes. Use a spoon to continuously skim off the foam (or "scum") that will rise to the top.
Step 5
Add six parsley stems and two bay leaves to the stock pot when there is no more scum rising to the top. At this time, you may also add salt and pepper to your preferred taste.
Step 6
Continue to simmer, uncovered, for 20 minutes.
Step 7
Remove the pot from the burner and allow it to cool just enough that you can use oven mitts to pick up the stock pot.
Step 8
Place a strainer or colander over the mouth of a large bowl.
Step 9
Pour the fish stock through the strainer, using a spoon to press on the solid pieces at the bottom of the strainer. This will make sure that the stock will gain nutritive substance from the fish and vegetable solids. It will also create a thicker stock.
Step 10
Let the mixture sit in the bowl for 10 minutes so that any impurities can settle to the bottom. Then transfer the stock to a jar for storage.