Basic Fish Stock Recipe
Creating a flavorful and versatile fish stock is a fundamental skill that enhances countless dishes, from soups to sauces, providing a delicate backdrop of taste that elevates your culinary creations. This particular recipe yields an impressive 12 cups of stock, making it an excellent choice for batch cooking, and the added benefit is that you can utilize the bones from your local fishmonger at no charge, which contributes to both sustainability and budget-friendly cooking.
Overview
- Cook Time: 2 hours 10 minutes
- Prep Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Description: A generous yield of fish stock that is perfect for freezing and using in various dishes.
- Recipe Category: Stocks
- Keywords: Freezer, Stove Top, Inexpensive, Quick
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | water |
| 12 | mineral water |
| 1/2 | white wine |
| 10 | black peppercorns |
| 1 | onion |
| 3 | fresh ginger |
| 2 | celery |
| 1 | carrot |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 16.8 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 14.5 mg |
| Total Carbohydrate | 2.3 g |
| Dietary Fiber | 0.4 g |
| Sugars | 1 g |
| Protein | 0.2 g |
Instructions
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Combine Ingredients: In a large stockpot, combine all the ingredients: water, mineral water, white wine, black peppercorns, onion, fresh ginger, celery, and carrot. The combination of these elements will infuse the stock with rich flavors.
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Heat: Place the pot over medium heat. Allow the mixture to come to a gentle boil. This initial heating phase helps to extract flavors from the ingredients effectively.
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Simmer: Once boiling, reduce the heat to low, partially cover the pot, and let the stock simmer for approximately 2 hours. This slow cooking process allows the flavors to meld beautifully while extracting the essence from the fish bones.
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Strain: After the simmering period, carefully strain the stock through a fine-mesh sieve or cheesecloth into another large pot or bowl. This step removes any solids, leaving you with a clear, flavorful liquid.
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Storage: Once strained, allow the stock to cool slightly before transferring it to containers for storage. I recommend freezing in ice cube trays for convenient portioning; once frozen, transfer the cubes to a ziplock freezer bag, doubling the bag to prevent any potential freezer burn.
This basic fish stock serves as an excellent foundation for various dishes, such as seafood soups, risottos, and sauces, allowing you to harness the natural flavors of fish without overwhelming them. Enjoy the benefits of having homemade fish stock ready at your fingertips, ready to enhance your culinary endeavors.
