White Wine Fish Stock Recipes

WHITE WINE FISH STOCK

Steps:

• In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
• Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
• Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
• Makes 3 to 4 cups stock.

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.

WHITE FISH STOCK

Steps:

• Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
• Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
• Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.

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.