Fish Stock
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
1 hour
Prep time
15 minutes
Cook time
45 minutes
This fish stock recipe is inspired by traditional French cuisine, where fish stock is often used as a base for bisques and sauces. The delicate balancing of flavors from the fish, vegetables, and herbs results in a light, versatile stock that enhances the flavor of any seafood dish. Notably, classic techniques from cooks like Julia Child and French chefs highlight the importance of simmering rather than boiling, to achieve a clear and refined broth.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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500 grams fish trimmings (like heads and bones from white fish) (cleaned and rinsed)
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2 litres water (filtered or tap water)
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1 large carrot (peeled and roughly chopped)
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1 large onion (peeled and quartered)
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2 large celery stalks (roughly chopped)
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1 small bunch fresh parsley (tied with kitchen string)
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2 pieces bay leaves (dried or fresh)
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1 teaspoon black peppercorns (lightly crushed)
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1 teaspoon salt (or to taste)
Instructions
- 1. Prepare the Ingredients: Clean and rinse the fish trimmings under cold running water. Peel and chop the carrot, onion, and celery into large chunks. Tie the parsley into a bundle using kitchen string for easy removal later.
- 2. Combine Ingredients in the Stockpot: In a large stockpot, combine the cleaned fish trimmings, chopped vegetables (carrot, onion, celery), parsley bundle, bay leaves, and black peppercorns. Pour in 2 litres of water. Make sure all ingredients are submerged.
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3.
Simmer the Stock:
Place the stockpot over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to low and allow the stock to simmer gently for 30-45 minutes. Do not let it boil vigorously as this can cloud the stock.
Keep the heat controlled to prevent boiling too hard which will make the stock cloudy.
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4.
Strain the Stock:
Remove the stock from heat. Using a fine mesh strainer or cheesecloth, carefully strain the stock into a large bowl or measuring jug, discarding the solids (fish trimmings and vegetables).
Be careful as the stock will be hot. Let it cool slightly before pouring.
- 5. Season and Store: Taste the stock and season with salt as necessary. Let it cool to room temperature before transferring into airtight containers. The stock can be refrigerated for up to 3 days or frozen for up to 3 months.
Tips and Variations
- Use any leftover fish bones and trimmings for deeper flavor.
- Add a squeeze of lemon juice before using the stock for a brighter taste.
- This stock can be used as a base for seafood risottos or chowders.
- Make a larger batch and freeze in smaller portions for quick use later.
Equipment Required
Suggested Pairings
Sides
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Perfect for dipping and soaking up the delicious fish stock.
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Fresh greens pair well with seafood dishes made from the fish stock.
Drinks
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Light and refreshing, complements the delicate flavors of fish stock.
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A white wine that pairs beautifully with seafood dishes made with fish stock.
Other Food Dishes
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A creamy soup that uses fish stock as its base.
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Hearty and comforting, perfect with this light stock.