FISH STOCK
This classic fish stock recipe from the early 1900s provides a rich and flavorful base for soups, sauces, and stews. By simmering fish bones and trimmings with vegetables and herbs, you can create a deeply savory broth that elevates any dish. The resulting stock is a versatile ingredient that adds depth and complexity to your cooking. It's a great way to use up fish scraps and reduce food waste.
Ingredients
- 1 tablespoon Butter
- 1 tablespoon Onion, chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon Carrot, chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon Turnip, chopped (Quantity estimated (not specified in original recipe))
- 1 pound Fish bones, head, and trimmings (Quantity estimated (not specified in original recipe))
- 1 stalk Celery stalk
- 3 sprigs Parsley sprigs (Quantity estimated (not specified in original recipe))
- 3 sprigs Thyme sprigs (Quantity estimated (not specified in original recipe))
- 1 leaf Bay leaf
- 1 medium Tomato (Or a slice of lemon)
- 8 cups Water (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (To taste)
- 1/2 teaspoon Black pepper (To taste)
More recipes using Fish bones and trimmings
Instructions
- 1In a saucepan, melt the butter over medium heat. Add the chopped onion, carrot, and turnip. Fry them without browning, stirring occasionally, for about 5 minutes, until softened.
- 2Add the fish bones, head, and trimmings, celery stalk, parsley sprigs, thyme sprigs, bay leaf, and tomato (or lemon slice) to the saucepan. Pour in the water to cover the ingredients.
- 3Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover, and let it simmer for at least an hour, or longer for a richer flavor. The longer it simmers, the more flavorful the stock will be.
- 4Season the stock with salt and pepper to taste. Strain the stock through a fine-mesh sieve or cheesecloth to remove the solids. Discard the solids.
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