Soups & Sauces » Fish Stock

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Fish Stock
Fish Stock <p> Get the most out of fish by using every piece of it. Once you&#39;ve enjoyed a grilled, broiled or roasted white fish such as cod, make use of the leftover bones, skin and head (best part for stocks.) With the traditional trinity of carrots, onions and celery, and basic seasonings, the fish leftovers will combine to make a delicious stock to use in <a href="/videos/soups-sauces/sopa-mariscada">Sopa Mariscada</a>.</p>

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fish soup, fish stock, seafood stock, stock

Get the most out of fish by using every piece of it. Once you've enjoyed a grilled, broiled or roasted white fish such as cod, make use of the leftover bones, skin and head (best part for stocks.) With the traditional trinity of carrots, onions and celery, and basic seasonings, the fish leftovers will combine to make a delicious stock to use in Sopa Mariscada.

Ingredients

  • 3 gallons of water
  • 3 carrots, chopped
  • 2 white onions, chopped
  • 1 bunch celery, chopped
  • 2 bay leaves
  • handful of black peppercorns
  • white fish bones, head & flesh (cod used in this recipe)
  • salt & pepper

How-to

  1. Heat water in a large stock pot
  2. Add vegetables, bay leaves, peppercorns and fish parts and season with salt and pepper
  3. Bring pot to a boil
  4. Cover, lower heat & simmer 25 minutes, until vegetables are very soft
  5. Strain and it's ready for use.  Or cool, pour into ice cube trays and freeze.  When frozen, remove cubes from trays and place in freezer bags

 

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