Fish Stock
Stock is super easy to make. There's nothing to it just trow some veggies and bones in a big pot of water and let it boil.Fish stock is the most important stock in my kitchen. I have never found a fish stock that can be purchased from the grovery store that is any good. You really have to make your own stock for fish dishes to be successful.
Stock is super easy to make. There's nothing to it just trow some veggies and bones in a big pot of water and let it boil. Unlike beef and chicken stocks, making fish stock is relatively fast. You'll only need to simmer the bones for about an hour.
Procedure
For about one gallon
- 11 pounds fish bones and scraps
- 6 quarts water
- 8 celery stalks
- 8 large carrots
- 3 medium white onions
- 1 Sachet d'epices
Put everything into a big pot and let it simmer for about 45 minutes. Skim off any scum that forms.
When you are ready strain the liquid. I use my big pasta collinder lined with a big sheet of cheesecloth. I'll place the collinder into a bowl that can hold at least a gallon of liquid and pour the stock directly into it. In the end you just want a clear stock free from bones, carrot chunks, or whatever else might be in the stockpot.
The stock needs to cool entirely. Normally, I'll divide the stock among 4 freezer safe Ziplock containers and set them in the fridge overnight. In the morning I'll pull the containers out to skim the fat that's formed in the top of the container. Then I snap the lids back on and put them in my freezer.
Tricks
Where do you get 11 pounds of fish scraps? OK I admit even in San Francisco this can require a trip to the fish market. Generally, my butcher does not have 11 pounds of fish scraps laying around. But, the fish market always has what I need.
You can take any assortment of fish scraps. If it's possible try to stear clear of Mackrel scraps. Mackrel is oily and has a strong smell. That strong flavor and smell will end up in your stock--Mackrel goes in Mackrel comes out!
Don't over spice your stock. The flavors should be fairly subtle. When you use the stock later you can add whatever spices you like.