Fish stock is a liquid base made from fresh fish parts, vegetables, and seasonings. It is often used in soups, stews, and sauces. White fish is preferred, and a herb bouquet is added for flavor. It is easy to make at home and can be stored in the fridge or freezer.
Fish stock is liquid made from seasonings, water and fresh fish parts. Similar to broth, it often serves as a liquid base in chowders, stews, and soups. Stock is often preferred over water for soups and stews because it adds an extra fishy flavor. Unlike chicken or beef stock, which is made using a similar process, fish stock doesn’t need to be cooked for hours. Although fish broth can be found commercially, it is most often made at home.
White fish, such as flounder, cod or red snapper, are normally used to make fish stock. Because white fish are leaner than blue fish, they are more desirable for stock. Only the bones, heads and sometimes fins are used. The gills are removed from the head before it is included in the stock.
In addition to the fish parts, onions, carrots and celery are usually added. Black pepper and salt are popular additions to seasonings. Dry white wine or white wine vinegar combined with water usually serves as the liquid element. Olive oil or butter is also included for the sauté.
Many versions of fish stock add a bundle of spices, called a herb bouquet or sachet d’épices. The spice bag usually consists of fresh or whole herbs, such as bay leaves, thyme springs, and garlic cloves, wrapped and tied in cheesecloth. Sometimes parsley stems and whole cloves are also included. Wrapping the herbs in the cheesecloth allows the flavors to combine with the broth without any stray herbs floating in the liquid.
To make fish broth, vegetables are usually sauteed in olive oil and sometimes fish bones are sauteed with them. Next, the other ingredients are added. When all elements have been included, the stock is first brought to a boil and then simmered for about half an hour. When simmering, any foam that forms on the surface of the liquid can be skimmed off.
Once complete, the broth is sieved, usually through layers of cheesecloth. All solids are removed and only liquid should be retained. Fish stock can be used immediately for a soup, stew, sauce, or soup, or it can be covered and refrigerated for up to two days. It can also be frozen for about two months. Once cooled, any excess fat that forms on the surface should be skimmed off before using the stock in a recipe.
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