Master Fish Stock
Master Fish Stock recipe
Yield
32 servingsPrep
25 minCook
75 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | pounds |
fish bones
from any firmfleshed whitefish |
* |
| 4 | quarts |
water
|
*
|
| 8 | ounces |
onions
yellow, coarsely chopped |
|
| 1 | pound |
carrots
coarsely chopped |
|
| 4 | ounces |
shallots
coarsely chopped |
|
| 1 | cup |
leeks
coarsly chopped, white parts only |
|
| ¼ | cup |
parsley leaves
loosely packed |
|
| 4 |
thyme sprigs
fresh, or 1/2 tb dried thyme |
* | |
| 2 |
bay leaves
whole |
*
|
|
| 4 |
garlic cloves
lightly crushed, and left unpeeled |
*
|
|
| 1 | tablespoon |
black peppercorns
whole |
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.1 | kg |
fish bones
from any firmfleshed whitefish |
* |
| 4 | quarts |
water
|
*
|
| 231.2 | ml/g |
onions
yellow, coarsely chopped |
|
| 453.6 | g |
carrots
coarsely chopped |
|
| 115.6 | ml/g |
shallots
coarsely chopped |
|
| 237 | ml |
leeks
coarsly chopped, white parts only |
|
| 59 | ml |
parsley leaves
loosely packed |
|
| 4 | each |
thyme sprigs
fresh, or 1/2 tb dried thyme |
* |
| 2 | each |
bay leaves
whole |
*
|
| 4 | each |
garlic cloves
lightly crushed, and left unpeeled |
*
|
| 15 | ml |
black peppercorns
whole |
|
| 1 | x |
salt
to taste |
*
|
Directions
Rinse the fish bones well under cold running water.
Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.
Cook for 10 minutes, skimming frequently.
Add the rest of the ingredients and simmer for 1 hour.
Remove the fish bones and vegetables with a slotted spoon.
Strain the stock through a cheesecloth-lined strainer.
Allow to cool and skim the surface.
Divide in small containers and freeze for future use.
