cateory: preparation_method
Traditional Fish Stock
Reviews: 198
Ingredients:
- 3 pounds fi sh heads and bones, gills removed, bones rinsed of blood
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 6 parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 1⁄4 teaspoon whole black peppercorns
- 7 cups water, or as needed
- 1 cup dry white wine or dry vermouth
How to make
Traditional Fish Stock
Traditional Fish Stock
- Traditional method: Combine everything in a large soup pot or Dutch oven and bring to a boil over high heat. Cover partially, reduce the heat to very low, and simmer very slowly, just the slightest bubble, for 1 hour.
- Pressure cooker method: Combine everything in a large pressure cooker, adding enough water that everything is covered but the water does not rise above the maximum fi ll line. Lock on the lid and bring to high pressure over high heat (read the manufacturer’s instructions for various indicators and safety methods). Reduce the heat to medium and cook at high pressure for 18 minutes. Set aside off the heat and let the cooker return to normal pressure, about 15 minutes.
- Strain through a sieve or colander set over a large bowl in the sink. Ladle into small containers, seal, and store in the refrigerator for 2 days or in the freezer for 3 months.
- Shrimp Stock: Substitute the shells from 3 pounds shrimp for the fi sh heads and bones.
Comments for
Traditional Fish Stock
Traditional Fish Stock
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