A recipe fundamental, you can’t consider yourself a kitchen guru until you have mastered a basic fish stock recipe from scratch.
This fish stock recipe is the real deal. Try it, you’ll see.
1 bay leaf
2 whole cloves
6 whole peppercorns
4 parsley stems (no leaves please)
1 small yellow onion, chopped (see how to chop an onion)
1 whole carrot, chopped
2 ribs celery, chopped
1 clove garlic, pressed
1 lb fish heads a/o fish bones, rough cut
8 cups cold water
Rinse fish parts in a bowl with cool water for about 5 minutes.
Place into a stock pot or heavy dutch oven, and add the cold water. Bring to a boil over high heat, then add remaining ingredients. DO NOT ADD SALT
Reduce the heat to maintain a very gentle simmer. (You should see slight movement but if you see big, breaking bubbles, reduce heat.)
Simmer uncovered 1 hour, making sure to come back every 15 minutes or so to skim off the icky foam on top.
Remove from heat and strain through a metal strainer or colander lined with several heavy paper towels into a large measuring cup.
To store, transfer to a mason jar and cool to room temperature, it will keep up about 3 days in the refrigerator. Or place in heavy freezer storage bags in 1 – 2 – 3 or even 4 cup sizes, where it will last at least 6 months.
(makes about 6 cups)
This fish stock recipe may seem like a lot of work. But once you get used to having fish stock from scratch in your freezer, you will wonder how you ever did without it.
This recipe’s skill level is +1 or +2, depending on your ability to chop vegetables, and follow basic cooking instruction.