Add this to your cooking repertoire particularly if you wish to make an authentic bouillabaisse, a simple fish soup, soupes des poissons, seafood chowder or an Asian inspired fragrant broth. A foundation for many of the recipes on Sur le Plat such as my redfish court bouillon!
Fish stock
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 2 quarts
Ingredients
- 3-4 fish heads and bones
- 1 onion, quartered
- 2 leeks, roughly cut
- 1 stalk of celery, chopped roughly into large chunks
- 2 carrots, cut into thirds
- Parsley, 3 sprigs
- 2 cloves garlic, smashed
- 1 tsp thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp black peppercorns
Instructions
- Go to your local fishmonger or seafood market and request the fish heads and bones. Many times I have to call ahead and they will save them for me for a couple of days or place them in the freezer for me to retrieve when they have enough.
- Place the fish heads and tails or bones from about 3-4 fish, in a large stock pot. Add one quartered onion, chopped leeks, carrots, celery, 2 bay leaves, 2 cloves garlic, 3 sprigs parsley, thyme. Salt and pepper. Cover with 2 quarts water and simmer for 45 minutes.
- Strain the broth into a large bowl. Discard fish bones and vegetables. At this point you can use the warm stock immediately in whatever seafood inspired soup that you are creating or you can pour cooled broth into containers and freeze until needed.
- Recipe Type : Soups
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