Fish stock

Summary

When we talk about boosting our health and flavor in the kitchen, fish stock leaps to the forefront. Packed with nutritional value and lending a rich taste to dishes, it’s no wonder that chefs and nutritionists alike advocate for its use. Dive in as we whip up a simple, tantalizing fish stock recipe that’s bound to elevate your culinary adventures.

Ingredients

• Whitefish bones (from cod, haddock, etc.): 2 pounds (approx. 907 grams)
• Cold water: 2 quarts (approx. 1.89 liters)
• Onion (large, chopped): 1
• Celery stalks (chopped): 2
• Carrots (sliced): 2
• Fresh parsley (chopped): 1/4 cup (approx. 15 grams)
• Sea salt: 1 teaspoon (approx. 5 grams)
• Black peppercorns: 10

Time to prepare: 15 minutes
Cooking time: 30 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 40
• Protein: 4g
• Fat: 0.5g
• Carbohydrates: 5g
• Sodium: 410mg
• Potassium: 150mg
• Fiber: 1g

Instructions

1. Begin by cleaning the fish bones thoroughly under cold running water.
2. In a large pot, place the whitefish bones.
3. Pour in the cold water until the bones are just covered.
4. Bring the water to a gentle simmer over medium heat.
5. As the stock simmers, skim off any foam or impurities that rise to the surface.
6. After 10 minutes, add the chopped onion, celery stalks, and sliced carrots.
7. Sprinkle in the fresh parsley, sea salt, and black peppercorns.
8. Let the stock simmer for an additional 20 minutes.
9. Ensure to maintain a gentle simmer, avoiding a rolling boil.
10. After the simmering is done, strain the fish stock through a fine-mesh sieve to remove solids.
11. Let the strained fish stock cool and then transfer it to storage containers.

Tips

1. Using fresh whitefish bones is essential for a clear and flavorful fish stock.
2. Avoid overcooking the fish stock as it can become overly fishy in taste.
3. Always opt for cold water to start the fish stock; it helps extract flavors more effectively.
4. The stock can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Serving Suggestions

• Use fish stock as a base for soups, risottos, and sauces.
• Enhance your seafood pasta dishes with a dash of this stock.
• Add a splash to sautéed vegetables for an added depth of flavor.

FAQs

1. What type of fish is best for fish stock?

Whitefish bones, particularly from cod or haddock, are most commonly used. They provide a delicate yet rich flavor.

2. Can I use fish heads for the stock?

Absolutely. Fish heads, especially the gills, impart a robust flavor to the stock.

3. How long can I store the fish stock in the refrigerator?

The fish stock stays fresh in the refrigerator for up to 5 days.

4. Can I freeze fish stock for future use?

Yes, the fish stock can be frozen and retains its flavor for up to 3 months.

5. What’s the significance of skimming off the foam?

The foam often contains impurities, and skimming ensures a clearer and cleaner stock.

6. Why should the fish stock not be brought to a rolling boil?

A gentle simmer extracts flavors more effectively, whereas a rolling boil can make the stock cloudy and overly fishy.

7. Can I add other herbs to the fish stock?

Of course! Feel free to experiment with herbs like thyme or bay leaves to suit your taste.

8. Why is fish stock considered healthy?

Fish stock is rich in minerals, especially if made using fish bones, which can be beneficial for bone health.

9. What’s the difference between fish stock and fish broth?

Fish stock uses bones primarily, while fish broth often includes the meat, resulting in different flavors and nutrient profiles.

10. Can I use the strained solids for anything?

While the flavor is mostly extracted into the fish stock, you can use the solids in compost or as a base for pet food.

Fish stock

When we talk about boosting our health and flavor in the kitchen, fish stock leaps to the forefront. Packed with nutritional value and lending a rich taste to dishes, it’s no wonder that chefs and nutritionists alike advocate for its use. Dive in as we whip up a simple, tantalizing fish stock recipe that’s bound to elevate your culinary adventures.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Fish stock

Amount per Serving

Calories

40

% Daily Value*

Fat

 

0.5

g

1

%

Sodium

 

410

mg

18

%

Potassium

 

150

mg

4

%

Carbohydrates

 

5

g

2

%

Fiber

 

1

g

4

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Whitefish bones from cod, haddock, etc.: 2 pounds (approx. 907 grams)
• – Cold water: 2 quarts approx. 1.89 liters
• – Onion large, chopped: 1
• – Celery stalks chopped: 2
• – Carrots sliced: 2
• – Fresh parsley chopped: 1/4 cup (approx. 15 grams)
• – Sea salt: 1 teaspoon approx. 5 grams
• – Black peppercorns: 10

Instructions

• Begin by cleaning the fish bones thoroughly under cold running water.
• In a large pot, place the whitefish bones.
• Pour in the cold water until the bones are just covered.
• Bring the water to a gentle simmer over medium heat.
• As the stock simmers, skim off any foam or impurities that rise to the surface.
• After 10 minutes, add the chopped onion, celery stalks, and sliced carrots.
• Sprinkle in the fresh parsley, sea salt, and black peppercorns.
• Let the stock simmer for an additional 20 minutes.
• Ensure to maintain a gentle simmer, avoiding a rolling boil.
• After the simmering is done, strain the fish stock through a fine-mesh sieve to remove solids.
• Let the strained fish stock cool and then transfer it to storage containers.

Notes

1. Using fresh whitefish bones is essential for a clear and flavorful fish stock.
2. Avoid overcooking the fish stock as it can become overly fishy in taste.
3. Always opt for cold water to start the fish stock; it helps extract flavors more effectively.
4. The stock can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.