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Fish stock recipe

Date Added: Apr 14, 2011 American Soups/Stocks
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Prep Time

10 mins

Cook Time

60 mins

Ready In

1 hrs 10 mins

Serving

10

*to adjust serving size click on "serving box".

Description

This is an easy fish stock recipe and also a great way to use bones and head from a whole fish. Homemade fish stock is always best and can be used for so many different applications. This is a great base for soup, chowder, risotto or mussels. You can use any kind of white fish for this recipe, but avoid oily fish like salmon.


Ingredients

  • 1  Each Celery stalk
  • 1
  • 1  Each Onion, medium sized
  • 2
  • 2  Tea Spoon(s) Carrot, medium sized
  • 3
  • 2  Each White fish bones, any kind
  • 4
  • 2  Tea Spoon(s) Tomatoes, medium sized
  • 5
  • 2  Each Thyme, springs
  • 6
  • 4  Quart(s) Water
  • 7

Directions

    1. Roughly cut the vegetable.
    2. Cut whole fish bones into halves.
    3. Add all ingredient including water into a large pot and bring to boil.
    4. Once boiling point has been reached lower to simmer for 1 hour.
    5. It is important that you bring the temperature down, because the fish stock will turn cloudy if left on boiling.
    6. Strain the stock.
    7. Now you have created a fish stock that can be used for various applications.

     

     

     

     


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