Fish stock: Difference between revisions
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|description=As always, stocks are a bit of a fiddle and rather long-winded for the home cook | |description=As always, stocks are a bit of a fiddle and rather long-winded for the home cook | ||
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<!-- /seo --> | <!-- /seo -->As always, stocks are a bit of a fiddle and rather long-winded for the home cook. However, if you're bored on Sunday afternoon, make a batch and freeze it in plastic coffee cups - then you can make a really good [[Lobster thermidor|lobster thermidor]]! | ||
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|TotalCalories = 5709 | |TotalCalories = 5709 | ||
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|Author = JuliaBalbilla | |Author = JuliaBalbilla | ||
|ImageComment = Frozen fish stock | |ImageComment = Frozen fish stock | ||
|Servings = | |Servings = 8 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 45 minutes + cooling time | |TotalTime = 45 minutes + cooling time | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Chicken stock recipe.jpg|alt=Electus]] | |Image = [[Image:Chicken stock recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"><span class="reviewHeader"> | <span class="review"><span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
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''<span class="reviewTitle">Worth making</span>'' | ''<span class="reviewTitle">Worth making</span>'' | ||
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<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | <span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| Allow to cool then refrigerate or freeze | | Allow to cool then refrigerate or freeze | ||
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===Chef's | ===Chef's notes=== | ||
Don't cook for much more than 30 minutes you will have a nasty tasting fish-bone stew. | Don't cook for much more than 30 minutes you will have a nasty tasting fish-bone stew. | ||
This recipe makes 2 [[Litres|litres]] of good fish stock | |||
==See also== | ==See also== | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/fishstock|#fishstock]] [[Special:Search/stock|#stock]] [[Special:Search/litres|#litres]] [[Special:Search/leek|#leek]] [[Special:Search/parsley|#parsley]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/fennelbulb|#fennelbulb]] [[Special:Search/boil|#boil]] [[Special:Search/lobsterthermidor|#lobsterthermidor]] [[Special:Search/oilyfish|#oilyfish]] [[Special:Search/pints|#pints]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 08:46, 19 January 2023
As always, stocks are a bit of a fiddle and rather long-winded for the home cook. However, if you're bored on Sunday afternoon, make a batch and freeze it in plastic coffee cups - then you can make a really good lobster thermidor!
| Fish stock | |
|---|---|
 |
| Frozen fish stock | |
| Servings: | 8 |
| Calories per serving: | 713 |
| Ready in: | 45 minutes + cooling time |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
|
Best recipe reviewWorth making 5/5 This is easy to make, and difficult to buy - no-brainer! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg (2lb ish) of fish bones, heads, trimmings from non-oily fish - a good indipendant fishmonger will have these ingredients
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 1 leek, well washed and chopped
- 1 stick of celery, with leaves if possible, chopped
- 4 sprigs of parsley, with stalks
- 2 sprigs thyme
- 2 sprigs dill or fennel
- 1 bay leaf
- pinch of salt
- ¼ of a fennel bulb (optional)
- 2.5 litres (4 ¾ pints) of cold water
Method
- Rinse the fish pieces under cold running water and drain
- Add all of the ingredients to your largest pan, cover with the water, cover and bring to the boil
- Reduce the heat and simmer for 30 minutes with the lid slightly ajar, skimming off any scum that forms
- Remove from the heat and allow to cool slightly
- Strain well, not disturbing the ingredients or you will have a cloudy stock
- Allow to cool then refrigerate or freeze
Chef's notes
Don't cook for much more than 30 minutes you will have a nasty tasting fish-bone stew.
This recipe makes 2 litres of good fish stock
See also
The trick to making crystal-clear stock: Ice filtered consommé
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