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Fish stock

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Calories: 40
Ingredients Method Notes

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

Method
 

  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.

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.