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| fish stock |
Fish stock is a base to make sauces, to braise fish, to make fish soups or seafood and fish risottos.
Ingredients :
- 1 liter water
- 750 gr fish bones and heads.
- 1 medium onion
- 1 shallot
- 1/2 rib celery
- 1 garlic clove
- 1 clove
- 2 sprigs of parsley, 1 bay leaf and 2 sprigs of thyme
- 3 peppercorns
- 15 gr butter
- 10 cl white wine (or red wine, according to the future use)
- pinch of salt
Optional :
- carrot (half one, roughly chopped)
- the green part of a leek (1 handful)
- 1 tsp tomato paste
Clean up the fish bones and heads, remove and get rid of the eyes and gill, then cut into pieces.
Chop the onion and the shallot.
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| leek, celery, onion, shallot, garlic, parsley, bay leaf, peppercorns. I also used thyme and clove. |
In a large saucepan, over a medium heat, sweat the chopped onion and shallot with the butter (if you want to use carrot, add it now with the onion and shallot). Do not let them brown. Then add the fish bones and heads, cook them gently 2 or 3 minutes, they get white (If you want to use tomato paste, add it now).
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| white wine, tomato paste and the fish bones and heads |
Pour in the wine and let it reduce by half. Then add the cold water, the pinch of salt and the rest of the aromatics and vegetables (the green part of leek if you want to).
Bring to a simmer and let it cook very gently for 30~45 minutes. Don't forget to skim off the scum that appears on top.
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| 1° sweat the onions, 2° sweat the fish bones, 3° add the water and vegetables. |
When done, let cool down until it reaches the room temperature (I like to leave it infusing for about 1 hour) then strain the fish stock through a sieve and refrigerate right away or, if need be, use it !
- Notice that here this stock isn't seasoned with salt. The pinch of salt is not enough for that. So, don't forget to season it the moment you'll use it.
- You can freeze it for a later use.
- If you want a stronger fish stock let it reduce by half (or much more if you want a glaze)
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