Homemade Fish stock

Homemade Fish stock - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

https://www.youtube.com/watch?v=wSOwM4PqyC0

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VIDEO

for sauces and seafood soups

Fish stock forms the basis for seafood sauces, soups, seafood meals and more. This is a basic version with the addition of optional white wine. Make a big batch, then freeze it, ready to use. If you’re using flat style fish like sole, flounder etc then only cook it for 20 minutes otherwise you may get bitterness out of the bones. It’s also professionally know as Fish Fumet, or Fumet de poisson. Ask your fish monger for the freshest heads and bones you can get. If you’re a regular customer, chances they won’t even charge you. Never buy stock again.

Ingredients

2 large onions
50g butter
1/2 tsp thyme
2 large fish heads with bones.
1 bay leaf
Parsley stalks (1 bunch)
12 whole pepper corns
1 cup dry white wine
half lemon juiced
2 litres water

Steps

Step 1
Peel and roughly dice the onions.
Step 2
Place a large stock pot or dutch oven on high heat with the butter.
Step 3
Once butter is melted, add the onions, thyme and fish heads with bones. You may need to crush them up to fit. Cover with a lid and gently stew for five minutes.
Step 4
Remove lid and add the white wine, a bay leaf and the peppercorns.
Step 5
Roughly chop the parsley stalks and add to pot.
Step 6
Add a squeeze of lemon.
Step 7
Add the water (preferably boiling) and simmer gently for 90 minutes skimming off any scum and fat.
Step 8
Once cooked, remove fish heads and throw away. Then strain the remaining bones using a fine sieve.
Step 9
Leave to cool then refrigerate or freeze in portions.