Fish broth is the basis of many recipes for fish and delicious fish soups. A not insignificant factor is to be able to use all the parts of the fish considered to be waste. In ancient times, cooking was “waste free.”
Fish stock
- Preparation time: 90 minutes
- Ingredients for 1 US quart of stock
- Difficulty: Easy recipe
- Ingredients
- 900 gr or 2 lb of fish bones and heads excluding eyes and gills
- 1 onion
- 1 celery stalk
- 1 glass of dry white wine
- 2 liters or 2 US quarts of iced water
- Instructions
- Wash the vegetables well and cut them into pieces. Close them in gauzeand tie with a string.
- Wash the fish scraps well and place them in a pot with very cold water and wine.
- Bring to a boil at moderate heat.
- Add the vegetables and continue cooking for forty minutes always on low heat.
- Strain the broth with a chinois. Salt when needed.
Tips to ensure the success of the dish:
- Do not use bluefish or salmon with this type of preparation.
- The water must simmer and never exceed the temperature of 90 °F – 95 °F
- Filter the broth by passing it through a sterilized gauze to ensure it is completely clear.
