How To Make Fish Stock
[dropcapF[/dropcap]ish stock is a unique stock in that it is very delicate. Proper care is important so as to not cloud and discolor the stock. It is a versatile stock built to work well with fish and shellfish. Fish stock can be used to create a delicious poaching liquid, broth, or be developed further into derivative sauces such as a fish veloute, Cardinal sauce and others. Fish stock is also excellent for chowders and nage’s. Whatever your use for a fish stock is, be sure to follow this guide so you can make it properly and deliciously!
Producing a quality fish stock is simple, quick, and easy. Following these steps will help you produce a superior stock that will impress.
As with all recipes from TheCulinaryCook, what is presented here is a base classic recipe. While you might see variations from other amateurs and websites, know that this is the basis for fish stock that all professionals use. Knowing the base recipes enable you to build from that and create your own unique variations, just like the pros.
Fish stock vs fish fumet
The only difference between fish stock and fish fumet is the addition of white wine to finish the stock to make fumet!
Fish Bones
[dropcap]F[/dropcap]ish stock requires that you use lean fish bones. Bones such as salmon and trout should not be used due to their fat content. Halibut or flatfish bones work well. If you are able to source drawn or dressed lean fish, you should be able to get a decent amount of bones during fileting/dressing. If you live by the ocean, see if you can find some bones at the wharf, as many fishermen throw these bones away.
Once you have acquired the bones, you should break them down into manageable pieces by use of your chef knife. This will ensure even, full flavor stock.
Fish Stock
Yield: 4L
Prep time: 15 Min.
Cook time: 40 minutes
| Item | Weight (Metric) | Weight (Imperial) |
|---|---|---|
| Clarified butter/Regular butter | 25 g | 1 oz |
| White mirepoix | 300 g | 12 oz |
| Parlsey Stems | 6 | 6 |
| Mushroom (trimmings if possible) | 32.5 g | 1.5 oz |
| Thyme | 2.5 g | 1/2 tsp |
| Fish bones | 4 KG | 8 lbs |
| Dry white wine (Fumet) | 375 ml | 13 fl oz |
| Lemon juice (Fumet) | 30 ml | 1 fl oz |
| Cold Water | 4 L | 4.5 qt |
| Lemon slices (Fumet) | 2-3 | 2-3 |
Procedure
[dropcap]P[/dropcap]reparing fish stock requires a bit of a different approach than other stocks. As stated before, fish stock is delicate and must be handled with care. You should begin by washing the bones, but do not blanch the bones, as doing so removes much of the flavors.
Melt the butter into a stockpot using a medium-low heat. Add the mirepoix, parsley stems, mushroom trimmings and thyme. Sweat for 1-2 minutes, being careful not to brown. Add the bones, and cover the stock pot. Do not stir. NOTE: Covering the bones at this point is not detrimental. What we are doing is sweating the bones, helping release the flavor from the bones using steam and heat. Remove lid after a few minutes.
If making a fumet, you’ll want to sprinkle the bones with the white wine and lemon juice at this point.
Add the cold water. If you are making a fumet, add the lemon slices. Bring the stock to a simmer and cook approx. 30-40 minutes, skimming the scum frequently.
Finishing The Stock
[dropcap]O[/dropcap]nce you have simmered the stock for the required time, strain using a conical strainer. Divide into storage containers, or reduce by half to develop a fumet essence. Fish stock can be frozen excellently, and can hold up to 6 months.
And that’s it! Simple, easy, elegant. Making a fish stock is similar to making a white stock. Now that you understand the basic classic recipe for a fish stock, you are free to experiment. Try using different types of bones, and alter the vegetables for your desired flavor.
