Fish Stock

Name: How to cook Fish Stock - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Keith Vigon

Fish Stock

A good fish stock is really essential for many recipes it is indispensable to give in a perfect flavour to stewards to sources and even chowder is. The best fish to use is Whitefish heads tails and bones but do not use oily fish like salmon as they are much too rich and fatty to use

Ingredient

Food ration :

6 servings

Cooking time :

50 mins

500 g

fish bones, heads, tales and skins

900 mL

water

onion quartered

1 stick

celery plus leaves coarsely chopped

Bay leaf

1 sprig

parsley

1/4 tsp

salt

6-8

black peppercorns

150 mL

dry white wine

Cooking instructions

* Step 1

Put the fish trimmings into a large saucepan and cover with water. Add all the remaining ingredients, stir well and bring to the boil. Froth will rise to the top, when it does skim it off with a cold spoon. Lower the heat then simmer partially covered for about 40 minutes. Do not simmer longer than this or the stock will be bitter.

* Step 2

Remove the saucepan from the heat and strain the stock through a sieve. Discard everything left in the sieve then called, cover tightly and chill in the refrigerator used the stock within 2 days or you can freeze it for about 2 months

Note: if there is a photo you can click to enlarge it