close
Advertisement
Shop Now
Magazine

Fish Stock

An elegant base for seafood soups and stews, this delicately flavoured stock can also be used as a poaching liquid for whole fish. Be careful not to overcook fish stock; too much cooking destroys the complex flavour and can give it a bitter edge. After making the stock, use the cooked fish in salads or a fish pie.

Fish Stock
Shutterstock

Ingredients

  • 700 g whole white-fleshed fish, such as cod, snapper or haddock, cleaned and scaled
  • 1–2 celery stalks, sliced
  • 1 small onion, sliced
  • 1 cup (250 ml) white wine, or the juice of 1 lemon
  • 3 sprigs fresh parsley
  • 1 sprig fresh thyme or 1/2 teaspoon dried thyme
  • 1 small bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon black peppercorns

Preparation

  1. Cut off the fish head, slit open the fish and remove the bones. In a large saucepan, combine the fish fillets, head and bones. Add the remaining ingredients and 6–8 cups (1.5–2 litres) water. Bring the mixture to a boil over medium–high heat, using a slotted spoon to skim off any fat or scum that rises to the surface.
  2. Reduce the heat to very low and barely simmer the stock, uncovered, for about 5 minutes, until the fish fillets are just cooked. Using a slotted spoon, lift out the fish fillets and set aside to drain.
  3. Simmer the stock for a further 15 minutes.
  4. Line a fine sieve with muslin (cheesecloth) and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-sized, airtight containers; cover, label and date. Store in the refrigerator for 1 week, or freeze for up to 6 months.

Makes 6 cups (1.5 litres)
Preparation: 15 minutes
Cooking: about 30 minutes


More Recipes

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement