Flavorful Fish Stock Recipes

Steps:

• 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
• 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

Steps:

• Combine 1 1/2 pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, 1/2 cup white wine and 5 1/2 cups water.
• Bring almost to a boil, simmer and strain.
• If you like, substitute crushed tomatoes or cream for some of the water.

Steps:

• Make a bouquet garni by tying bay leaves, parsley, thyme, tarragon, dill, fennel seeds, and peppercorns in a piece of cheesecloth; set aside.
• Melt the butter in the stockpot over medium-high heat. Add leeks, onion, mushrooms, carrots, celery, and fennel; cook until vegetables are tender, 8 to 10 minutes. Raise heat to high, and add fish heads and bones, wine, reserved bouquet garni, and enough water to just cover the bones (about 4 1/2 quarts). Bring mixture to a boil; reduce heat to medium-low, and simmer 25 minutes. Skim scum from surface with a large spoon, as needed.
• Prepare an ice bath. Remove stockpot from heat, and strain stock through a fine sieve into a large heat-proof bowl set in the ice bath, and let cool slightly before using or storing.