Access to all articles, new health classes, discounts in our store, and more!
Fish Stock
Fish stock ingredients
- 3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rock fish or snapper
- 2 tablespoons butter
- 2 onions, coarsely chopped
- 1 carrot, coarsely chopped
- Several sprigs fresh thyme
- Several sprigs parsley
- 1 bay leaf
- 1 /2 cup dry white wine or vermouth
- 1 tablespoon vinegar
Directions
Ideally fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market as filets, already boned. But snapper, rock fish and other non-oily fish work equally well and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body of the carcass – these are especially rich in iodine and fat soluble vitamins. Do not use the carcasses of oily fish such as salmon, sword fish or tuna.
Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil. Take the time to carefully skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or overnight. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.
This stock forms the basis for all the fish sauces in this book. The carrot will add a delicate sweetness to the stock when it has been reduced. Do not be tempted to add more carrots to the stock or your final sauce will be too sweet!
Published in the PPNF Health Journal
Fall 1995 | Volume 19, Number 3
Copyright © 1995 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide