Fish Stock

I always have fish stock in my freezer, for making a quick soup or adding to a sauce. I freeze about 2 cups in ice cube trays, then pop the cubes in ice cube trays, then pop the cubes out of the trays and put them in freezer bags or containers. (Each cube is approximately 1 ½ tablespoons of stock). ASTUCES: freeze whatever fish stock you don’t use in 1 cup (250ml) increments. Then it’s at your fingertips for other recipes. SPECIAL EQUIPMENT: heavy saucepan PREPARATION TIME: 10 minutes DIFFICULTY LEVEL: simple
  • 2 pounds (2 kg) of bones from white fish such as snapper, sole, or rockfish
  • 2 tablespoons unsalted butter
  • 2 medium carrots peeled and coarsely chopped
  • 1 large onion
  • Leaves of 2 celery ribs
  • 1 bay leaf (laurus nobilis)
  • 1 bunch parsley stems
  • 1 sprig fresh thyme
  • 12 peppercorns
  • 2 teaspoons salt
  1. Rinse the fish bones well under cold running water until the water runs clear.
  2. Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the vegetables and stir to coat with butter. Add 10 cups (2.5liters) of water, the herbs, spices, and fish bones; bring to a boil. Reduce the heat to low. Simmer the stock for 18 minutes, skimming off any foam that rises to the surface.
  3. Remove the stock from the heat. Strain, discarding solids. When the stock is cool, either refrigerate or freeze it.

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