Fish Stock

[gazza1960]

I don't waste the bones as its always nice to make a fish stock to use in a Paella or add to a fish sauce.

INGREDIENTS

12 oz fish heads,bones flesh,skin(used Red Gurnard)
3 leeks
1 Fennel Bulb
3 carrots
large handful parsley
175ml dry white wine
1 medium onion
Few springs of fresh Thyme
1/2 a lemon juice
white pepper and salt to taste



Assemble Ingredients



Using a large stock pot,prep the fish making sure you remove the eyes,and any dark blood spots from gut and spine as this will make the stock bitter otherwise,then trim all the fins from the remains then clean under a cold water tap.

Roughly chop all the vegetables and herbs and place in the stock pot then add fish bones above,cover pot contents with 2 pints of cold water,compress contents under water level if necessary.

Don't use much more fluid as this will only weaken the fish stock flavour.



Bring stock to the boil and then skim the scum from the surface with a spoon and discard.

Reduce the heat and simmer the stock for a further 30 mins,keep skimming scum if necessary.



Place a large piece of Muslin cloth over a sieve and drain the stock,remove and discard vegetables and herbs.



I pour the fish stock into a plastic container once cooled and freeze for use in paella or use it for fish sauces.



You can equally boil half pint quantities of stock and reduce them down to
100ml size,I just season to taste and freeze each 100ml in ice cube trays to be used in fish recipes....the flavour is really intense and adds a better depth of flavour to future meals.

Gazza

[gazza1960]