Aromatic Fish Stock Recipes

HOMEMADE FISH STOCK

Homemade Fish Stock image

You can make fish stock out of any fish or shellfish, although my fish stock recipe is considerably different from the stock I make with crabs and lobsters. For the most part, you want white, lean fish here. While I've made stock with trout and salmon, it's oily and strongly flavored and really only good as a base for salmon chowder or somesuch. I've never heard of anyone making stock with mackerel, tuna or bluefish, so I'd avoid it.

Provided by Hank Shaw

Categories Soup

Time 1h15m

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 large onion, (chopped)
1 large carrot, (chopped)
1 fennel bulb, chopped ((optional))
3 celery stalks, (chopped)
Salt
2 cups white wine or vermouth
2 to 5 pounds of fish bones and heads
A handful of dried mushrooms ((optional))
2 to 4 bay leaves
1 star anise pod ((optional))
1 to 2 teaspoons dried or fresh thyme
3 or 4 pieces of dried kombu kelp ((optional))
Chopped fronds from the fennel bulb

Steps:

Heat the olive oil in a large stockpot over medium-high heat. When the oil is hot, add the chopped vegetables and cook, stirring often, until they are all soft, but not browned. This should take about 10 minutes or so.
Add the white wine and all the remaining ingredients, plus enough water to cover everything by about an inch or two. Bring to a simmer, then drop the heat to a bare shimmy, about 175°F if you want to be precise. It should not boil under any circumstances, and keep an eye on things to ensure that it doesn't. Simmer like this for 45 minutes to 1 hour, no more.
Turn the heat as low as it will go. Set a fine mesh strainer over a big bowl, then put a piece of paper towel or cheesecloth in the strainer. Ladle the stock through this set-up into the bowl. When you get to the bottom, skip the dregs down there, as they will be filled with sediment. The stock will never be as good as it is right now, but it can be refrigerated for up to a week and frozen for up to 6 months.

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 9 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

QUICK AND EASY FISH STOCK (FUMET) RECIPE

Quick and Easy Fish Stock (Fumet) Recipe image

As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.

Provided by Daniel Gritzer

Categories Soup

Time 2h

Number Of Ingredients 14

Ingredients

2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons vegetable oil
1 cup diced yellow onion (about 1/2 large onion)
1 cup diced fennel bulb (about 1/2 large bulb)
1 medium leek, minced
2/3 cup diced celery (about 2 large ribs)
2 medium cloves garlic, crushed
1 cup dry white wine
4 cups water
2 sprigs flat-leaf parsley
2 sprigs tarragon
1 bay leaf
5 whole black peppercorns

Steps:

Bring liquid to a bare simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
Strain fish stock through a fine-mesh strainer, then chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

Nutrition Facts : Calories 83 kcal, Carbohydrate 6 g, Cholesterol 7 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 4 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g

AROMATIC FISH STOCK

Aromatic Fish Stock image

Provided by Molly O'Neill

Categories appetizer

Time 20m

Yield About 2 cups

Number Of Ingredients 8

Ingredients

Bones from a 2-pound black sea bass
1/2 stalk of celery, finely chopped
1 tablespoon minced fresh ginger
1/4 cup chopped basil
1/4 cup chopped cilantro
2 cloves minced garlic
2 teaspoons sugar
1/2 habanero pepper, minced

Steps:

Put the bones in a small saucepan and add just enough cold water to cover. Place the pan over medium heat and bring to a simmer. Lower the heat and simmer, skimming off any foam that forms on top, 10 minutes. Place the remaining ingredients in a bowl. Strain the stock through a fine-mesh sieve into the bowl. Discard the bones. Steep the stock with the vegetables 1 minute. Strain again. Discard the vegetables. Keeps, covered in the refrigerator, up to 2 days.

TUNISIAN AROMATIC FISH SOUP WITH POTATOES

Tunisian Aromatic Fish Soup with Potatoes image

Categories Soup/Stew Fish Herb Potato Tomato Quick & Easy Lunch Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 12

Ingredients

4 cups water
1 pound potatoes, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
2 medium tomatoes, peeled, quartered
3 garlic cloves, chopped
2 tablespoons chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
1/3 cup plus 1 tablespoon finely chopped cilantro or parsley
1 pound 1-inch-thick firm white fish fillets (such as cod, haddock or sea bass)
3 tablespoons olive oil

Steps:

Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve.

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