← Back to Search Results
Fish or Seafood Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Good stock in the box is like money in the bank,” Chef Jamie likes to say. Forget the shortcuts. Stock is a strained liquid that has had meat, fish, or vegetables cooked in it, and good, clear stocks are the foundation of most of our cooking. A good stock gives you flavor without making a soup or sauce unnecessarily heavy. Our Oyster Chowder is a good example of how we use this stock. For home cooking, freeze stock so it's available whenever you need it.

Ingredients

  • 2 pounds fish bones, cut up (they should be from non-oily fish; you can also use crabs, shrimp heads, or a combination)
  • 2 tablespoons olive oil
  • 8 cloves garlic, peeled
  • 1 small onion, diced
  • 1 bunch green onions, sliced
  • 2 stalks celery, diced
  • 2 teaspoons salt
  • 1½ cups white wine
  • Juice of 1 small lemon
  • 2 quarts cold water
  • 2 teaspoons whole black peppercorns
  • 2 bay leaves
  • 6 parsley stems
  • 2 large sprigs fresh thyme or 1 teaspoon dried thyme

Directions

RInse the bones thoroughly, until the water runs clear. Drain and set aside.

Combine the olive oil, garlic, diced onion, green onions, celery, and salt in a stockpot over medium heat, and stir. Simmer until the vegetables are softened, about 5 minutes. Add the fish bones and stir, simmering, for 5 minutes. Add the wine and lemon juice, cook for 1 minute, and add the cold water, peppercorns, bay leaves, parsley stems, and thyme.

Bring the mixture almost to a boil, and skim off any impurities. Simmer for about 20 minutes, turn off the heat, and let sit for 10 more minutes.

Strain the stock through a cheesecloth-lined sieve set over a container that fits well. Ladle the stock from the pot. Do not pour it and do not disturb the solid ingredients or you risk allowing impurities into the finished stock that can cloud the liquid.


© 2000 Commander's Palace, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe.

558kcal (28%)
35mg (3%)
0mg (0%)
0mcg RAE (0%)
252mg
35mg
5g
3g
0g
9g
0mg (0%)
4669mg (195%)
4g (19%)
28g (43%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
american-masala American Masala
by Suvir Saran
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
mom-a-licious Mom-a-Licious
by Domenica Catelli
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
desserts-4-today Desserts 4 Today
by Abby Dodge
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
food-to-live-by Food to Live By
by Myra Goodman
west-coast-cooking West Coast Cooking
by Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?