Fish Stock

Sun, 20 Aug 2006 18:15:01 GMT

Fish Stock

Fish stock is the base for many soups and sauces and is equally good for poaching.

It is very important to remove the gills from the fish carcass because they will make the

Stock bitter. Cooking time should be between 20 and 30 minutes, once the stock has reached a boil, for all the flavor will have been released into the broth by then.

Use fish that have a lot of natural gelatin in their bones but are not oily or dark fleshed.

Ask your fish market for leftover bones. Makes 3-4 Quarts

5 to 7 pounds of fish carcass or frames

1 large onion, chopped

5 carrots, peeled and sliced

5 celery ribs, chopped

2 leeks, green parts only, sliced and rinsed

2 bay leaves

1 tablespoon dried thyme

1 cup dry white wine

Cold water

Rinse fish carcass or frames, removing gills and any entrails that might remain, and

Place in a large kettle along with vegetables. The smaller you chop the vegetables, the

More flavor you will get from them. Add bay leaves, thyme, wine, and pour in enough

cold water to cover fish bones. Place over high heat and bring to boil, then reduce heat

so stock just simmers. Cook 25 minutes, remove and discard bones and vegetables, then

Strain stock. Let cool and refrigerate. Some sediments will sink to the bottom, but do not

Use this sludge. Ladle extra stock into containers and freeze for future use.

Fish to use; haddock, cod, flounder, wolffish, striped bass, red snapper,

Fish not to use; bluefish, mackerel, salmon, tuna, swordfish, herring, shad, Pollock.

Chef Tim

Courtesy of Healthy Cooking Tips

Remember…Grace is upon you so eat to live!™

healthy cooking tips: Stocks

Fish Stock