There are many different ways to create a fish stock or broth. The best way is with
fresh ingredients.
| 4 Lb |
Fish trimmings |
Remove gills and eyeballs, chop coarsely and soak in salted water for about 20 minutes to draw out the blood. |
| 1 stalk |
Celery |
Coarsely chopped |
| 1 Large |
Carrot |
Cut in chunks |
| 1 Med |
Onion |
Sliced or coarsely chopped |
| 1 Med |
Leek |
Coarsely Chopped |
| 12 |
Peppercorns |
|
| 1 Large |
Bay Leaf |
|
| 1/2-3/4 tsp |
Thyme |
|
| 1 Tbsp |
Parsley |
|
| 8 Cups |
Water |
|
Pour the water into a large saucepan or stock pot. Add all the ingredients and
slowly bring it to a gentle boil. Skim off any foam that forms. Turn the heat to low
and simmer for 20 to 30 minutes, skimming any foam that forms.
Line a sieve with damp muslin and place over a large bowl. Ladle the liquid into
the sieve and let it flow through into the bowl.
Do not squish the solids as that will cause the stock to be cloudy.
Let cool and then refrigerate. They say it can be kept for a week but I think that's
pushing it.
To freeze the stock, place a freezer bag into a measuring cup and ladle in the
desired amount, seal the bag, label, and freeze.
Ryan C.