Fish stock recipe

Fish Stock recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Fish stock is a versatile and flavorful base for a variety of seafood dishes. This recipe for fish stock is simple yet packed with rich flavors. With just a handful of ingredients like fish bones, vegetables, and aromatic herbs, you can create a homemade fish stock that will elevate the taste of your soups, stews, and sauces. The process involves simmering the ingredients together to extract all the delicious flavors from the fish and vegetables. Whether you're a seafood lover or a professional chef, this fish stock recipe is a must-have in your culinary repertoire.

Keywords: fish stock, seafood dishes, homemade, flavorful, versatile

Fish stock recipe details

Fish stock recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

500 g	fish skeletons with some meat attached
125 ml	dry white wine
1 small	onion, coarsely chopped
1 small	carrot, coarsely chopped
6	fresh parsley stems
1 pinch(es)	dried thyme
1 small	bay leave

Instructions

Remove gills, fat, skin, tail and any traces of blood from the fish bones. Rinse the bones and place in a stockpot. Add water and wine to cover the fish bones completely.

Finally, add all the remaining ingredients. Bring to a boil; reduce the heat to low and simmer, uncovered for 45 minutes.

During cooking, use a wooden spoon to crush the bones occasionally. Remove from the heat and pour through a fine-mesh sieve lined with cheesecloth into a container.

Place a paper towel over the surface and then lift it off to remove the fat. Use immediately, or refrigerate up to 3 days or freeze for up to 2 month. Makes about 750 ml.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a