Fish stock

Fish stock

By
From
Leiths How to Cook
Makes
1 litre
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3kg fish bones, (such as sole, brill or plaice)
1 onion
2 carrots
2 leeks
4 celery sticks
1/2 fennel bulb
handful parsley stalks
thyme sprigs
2 bay leaves
black peppercorns

Method

  1. Rinse the fish bones under cold water and cut off the heads from some of the frames (too many fish heads can cause bitterness in a stock). Cut the frames into large pieces, put into a tall stockpot and cover with cold water. Place on a medium to high heat and bring slowly to the boil. Meanwhile, peel the onion, carrots and leeks and cut them and the celery and fennel into thick slices.
  2. As soon as the stock comes to the boil, turn the heat down and dépouiller. Skim off the fat and scum that will have risen to the surface until the stock is as clear as possible. Add the vegetables and aromatics to the stockpot, and more cold water to cover the bones and vegetables. Simmer very gently for 20–30 minutes, skimming occasionally.
  3. Strain the stock carefully through a fine sieve into a clean pan. Reduce over a medium heat to the required flavour concentration for use. Alternatively, to store the stock, continue to reduce it until a stronger concentration is achieved. The stock can be cooled and refrigerated or frozen, then kept for up to 3 days in the fridge or 3 months in the freezer.

Variations

  • Shellfish stock: Proceed as for white fish stock, but substitute the fish bones with the same weight of crustacean shells, such as prawn, lobster and crab.

    Brown fish/shellfish stock: It is difficult to brown fish and shellfish bones, so you can brown just the vegetables lightly in 2–3 tablespoon vegetable oil, then add them to the stock. A little more skimming will be required to remove the oil used.
Tags:
Leiths School of food and wine
cookery course
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