FISH HEAD STOCK RECIPES

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HOMEMADE FISH STOCK RECIPE | ALLRECIPES



Homemade Fish Stock Recipe | Allrecipes image

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes    Broth and Stock Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5 -6 cups

Number Of Ingredients 10

3 pounds fish heads, bones, and trimmings
2 tablespoons unsalted butter
2 leeks, white part only, thinly sliced
1 carrot, chopped
1 rib celery, chopped
1 cup dry white wine
2?½ quarts water
1 bouquet garni
10 whole black peppercorns
3 thick slices of lemon

Steps:

  • Wash fish in cold water and drain well.
  • Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
  • Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Nutrition Facts : Calories 213.8 calories, CarbohydrateContent 8.9 g, CholesterolContent 6.1 mg, FatContent 7.5 g, FiberContent 3.1 g, ProteinContent 26.3 g, SaturatedFatContent 1.5 g, SodiumContent 23.4 mg, SugarContent 1.3 g

FISH STOCK RECIPE | BBC GOOD FOOD



Fish stock recipe | BBC Good Food image

A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients

Provided by Barney Desmazery

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 1 litre

Number Of Ingredients 5

small knob of butter
1 onion , roughly chopped
1kg white fish heads and bones
250ml white wine
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string

Steps:

  • Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.

Nutrition Facts : Calories 28 calories, FatContent 0.5 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 0.9 grams carbohydrates, SugarContent 0.8 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.08 milligram of sodium

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