Casablanca: Fish Stock

Introduction

Fish stock is an essential ingredent to many dishes. I'm going to give you two versions: one "from scratch" which takes a couple of hours to prepare, and another, nearly instant version using clam and vegitable broth.

They certainly aren't equal, but the fast-to-make clam-based broth will produce results in a fraction of the time that will be acceptable to most. On the other hand, it will have a taste that is more "clam" and less "fish", a more "forward", less subtle flavor.

Ingredients

    For Fish Stock from Scratch
    3 T Butter
    3 lb mixed fish bones and heads
    2 large onions, sliced
    3 sprigs fresh thyme
    3 sprigs fresh parsley
    Juice of 1 Lemon
    1 1/2 t salt
    10 C cold water
    1 1/2 cups dry white wine

    For "Instant" Fish Stock
    5 C Clam Juice
    4 C Vegitable Broth
    1 1/2 C dry white wine
    Juice of 1/2 Lemon

Directions

"Instant" Fish Stock

Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Making "intant" fish stock involves pouring the following into a large bowl or pot:

  • 5 C Clam Juice
  • 4 C Vegetable Broth
  • Juice of 1/2 Lemon
  • 1 1/2 C White Wine.

That's it. Give a good stir and you're done!

Traditional Fish Stock

Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier. Add 3T Butter to the soup pot.
Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Saute the onion in a pan with 2 T butter over a medium heat until the onions turn translucent.
Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Add 1 C white wine.
Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Add 9 C water.

Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Add the fish heads and bones together with:

  • 3-5 sprigs of parsley
  • 3-5 sprigs of fresh thyme
  • 5 black peppercorns
  • 1 bay leaf
  • juice of 1/2 lemon

 

Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Some also add lobster or shrimp shells to the pot for a more "seafood" flavor.

Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Bring the pot to a boil. Lower the heat and let the pot simmer for 2 hours.
Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier.Ladle the broth through a sieve. Discard the fish bones and reserve the stock.

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