Traditional Fish Stock Recipes

HOMEMADE FISH STOCK

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.

TRADITIONAL FISH STOCK

Steps:

• 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
• 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
• For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.

STRONG FISH STOCK

Steps:

• 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
• 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

TRADITIONAL FISH STOCK

Steps:

• In a 3 to 4-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full quart of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove).
• Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
• Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

FISH STOCK

Steps:

• Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
• While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.

HOMEMADE FISH STOCK

Steps:

• Gather the ingredients.
• Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth . Set aside.
• In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
• Lower the heat, add the celery, carrot, and onion and warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
• Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
• Remove the lid and the parchment; add the wine and turn up the heat until the stock starts to simmer .
• Add the sachet and the water, heat to a simmer, and let cook for 30 to 45 minutes.
• Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.

AUTHENTIC PHO

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

FISH STOCK

Steps:

• Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.