How to make fish stock
This is my basic stock recipe. You can add to or subtract from any of the flavor-making ingredients as you wish, but you should keep a few rules in mind:
- Begin preparation of the stock with cold water only, so it will absorb all of the lovely flavors from the fish and vegetables.
- Heat to a slow boil, to prevent 'burning' the delicate flavors
- Boil until the stock is substantially reduced.
How to make fish stock
Makes 4 cups
Ingredients:
- 2 heads of a large fish, or 4-6 heads of small fish. I always use the heads of the fish I am going to be using in the soup - it usually works out as the right quantity)
- 2 large onions
- 4 carrots
- 2 celery heads
- 1 whole garlic, halved
- ½ cup parsley
- 4 bay leaves
- 10 whole peppercorns
- Salt and peeper to taste
- 4 pints water
Preparation:
- Place all the ingredients in a saucepan in cold water, and slowly bring to the boil
- Reduce heat to low and simmer until the stock has reduced to half.
- Strain to obtain a clear stock.
