Fish stock forms the basis of many dishes, particularly fish soups and sauces. Fish broth by itself can be served as a basic soup. Fish broth can also used as the basis for fish soups and sauces. The difference between fish stock and fish broth varies in different parts of the world. Broadly, stock is the thin liquid produced by simmering the raw ingredients with the fish bones. Then the solids are removed, leaving a thin, highly-flavoured liquid to give a classic stock. Broth is produced by additionally including solid pieces of the flavouring fish, along with some vegetables

Ingredients:

  • Half a lemon
  • Half a leek
  • 3 onions
  • 3 celery
  • 1lb white fish bones
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 3 pints of water

(serves 6)

 

Method:

  1. Chop up the leeks, onions and celery. Put into pan with crushed coriander seeds, salt & pepper and fish bones
  2. Add the water, heat and bring to a simmer.
  3. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy.
  4. Simmer for 15 mins – removing any fatty scum that rises to the top with a ladle
  5. Pour contents through a sieve in order to get the fish stock liquid
  6. Discard solids i.e. fish bones, etc, leaving a thin, highly-flavoured liquid to give a classic stock
  7. Stocks can be frozen and kept indefinitely but are better fresh.

 

Fish Stock
 
Prep time
Cook time
Total time
 
Fish stock forms the basis of many dishes, particularly fish soups and sauces. Fish broth by itself can be served as a basic soup.
Author:
Ingredients
  • Half a lemon
  • Half a leek
  • 3 onions
  • 3 celery
  • 1lb white fish bones
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 3 pints of water
Instructions
  1. Chop up the leeks, onions and celery. Put into pan with crushed coriander seeds, salt & pepper and fish bones
  2. Add the cold water, heat and bring to a simmer.
  3. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy.
  4. Simmer for 15 mins - removing any fatty scum that rises to the top with a ladle
  5. Pour contents through a sieve in order to get the fish stock liquid
  6. Discard solids i.e. fish bones, etc, leaving a thin, highly-flavoured liquid to give a classic stock
  7. Stocks can be frozen and kept indefinitely but are better fresh.

 

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