Fish Stock
This recipe outlines the creation of a clear, flavorful fish stock, an essential base for various seafood dishes. It involves gently simmering fish bones and aromatics in cold water with white wine or lemon, then carefully straining to achieve a pristine liquid.
Equipment
- 1 Large Stockpot
- 1 Fine-mesh Sieve
- 1 Ladle or Skimmer
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1½ lbs 750 g fish bones, including head and tail
- 4 cups 1 L cold water
- 1 cup 250 ml dry white wine or juice of 1 lemon
- 6 peppercorns
- 6 sprigs parsley
- 1 leek chopped
- 1 stalk celery chopped
- 1 bay leaf
- 1 tsp 5 ml leaf thyme
Instructions
- Rinse fish bones thoroughly under cold running water, ensuring gills are removed if using fish heads, then pat dry.
- Chop the leek and celery into coarse pieces.
- Combine the rinsed fish bones, chopped leek, chopped celery, peppercorns, parsley sprigs, bay leaf, and thyme in a large stockpot.
- Pour in the cold water and dry white wine (or lemon juice).
- Bring the mixture slowly to a gentle simmer over medium heat.
- As foam and impurities rise to the surface, meticulously skim them off using a ladle or skimmer to ensure a clear stock.
- Reduce heat to low and continue to simmer gently for approximately 45-60 minutes, ensuring it never boils vigorously.
- Remove the pot from the heat and carefully strain the stock through a fine-mesh sieve lined with cheesecloth (optional for extra clarity) into a clean container.
- Discard all solids. Allow the stock to cool completely before storing it in airtight containers in the refrigerator or freezer.
Notes
For a pristine fish stock, always use non-oily white fish bones such as cod, sole, or snapper, and ensure any gills are removed from heads to prevent bitterness. Starting with cold water is crucial; it allows impurities to rise slowly for easy skimming, resulting in a clearer stock. Maintain a gentle simmer throughout the process—never a rolling boil—to avoid emulsifying fats and clouding the liquid. Do not cook beyond 45-60 minutes, as over-extraction can lead to a bitter, unpleasant flavor. The addition of white wine or lemon juice provides essential acidity, brightening the stock and aiding in flavor extraction.