skilletlicker
Head Chef
Which fish makes good stock?
Which ones don't?
Which ones don't?
How do you feel about tilapia or catfish?TATTRAT said:I think that white meat fishes(heads, fins, bones) make good stocks.
Mahi, Trout, Cod, Haddock, Flounder, Wahoo, Snapper...
I DO NOT recomend using salmon...way too oily and strong. Or Bluefish either.
I know some cultures use bonito and tuna, but I think that is for more specific soups, versus stocks.
Your first batch may be cloudy. It takes a real careful eye on the temperature and level of simmer for real clarity. Sometimes I let it go an extra 15min depending on how it smells/tastes. I often omit the leeks if they don't look 100% at the market. The parsnips definetly bring an important component though, so don't leave them out. A good stock makes the diference between a good chowder and an amazing chowder. I'm not a big fan of clams, so I make a fish chowder with haddock. Often times, I just poach a few pieces of filet in the chowder, and serve them whole with the chowder over 'em.Fish Stock
Stripped down, it's essential components (like all good stocks) are clean water (filtered if necessary, but not distilled), bones, aromatics, herbs and spices. It's essential that high quality ingredients are used, as the flavors derived are subsequently reduced and condensed which will magnify any shortcuts taken. The fish heads, bones, and fins must be extremely fresh to produce a good quality stock. Only use bones from lean fish such as Cod, Haddock, or Sole. Bones from oily fish like Salmon, Tuna, or Mackerel are much too strong and create off odors and flavors. Be sure that all the gills and viscera are removed, or they will cloud the stock and create an off taste. Some flavors and aromatics are volatile, and care must be taken not to boil them away. Boiling is bad not just for flavor, but also decreases the clarity of the final product. Fish stock is especially susceptible to clouding. Frequent skimming is also necessary to remove foam and scum which will reduce the stock's quality if left to break down and suspend itself. For the wine, use a dry white varietal that you would enjoy drinking yourself. A Sauvignon Blanc or Fume Blanc are good choices. Chardonnay is usually too "oaky" for fish stock. Stock should be started cold and cooked at a bare simmer. Cooking time begins once the stock reaches a bare simmer.
10-lbs Fish Bones, Heads, and Fins
3-qt Water + 1-C
1 Bottle Dry White Wine (750-ml)
4-oz Onion - Finely Diced
4-oz Leeks - Finely Diced
4-oz Celery - Finely Diced
4-oz Parsnips - Finely Diced
2 Medium Cloves Garlic - Crushed
1/2-t Black Peppercorns
3 Sprigs Fresh Parsley
3 Sprigs Fresh Thyme
2 Bay leaves
Combine all the ingredients in a stock-pot and bring to a bare simmer. After the stock has simmered for one hour, carefully strain it with a chinois or cheesecloth.