ISO fish stock recipe

[amber]

I would like to make boullabaise. I've googled some recipes for fish stock, but wondered if anyone here would care to share their fish stock recipe?

So far, I think I might use these items in the stock:

fish scraps (heads, bones, tails)
water
onion
celery
bay leaf
peppercorn
parsley
lemon

 

[Robo410]

well that's about it...now simmer for an hour and skim the crud off the top, and strain thru cheese cloth. If you find it a bit bland, a little salt, and perhaps a bottle of clam juice. If you have some shrimp shells (gray, uncooked) you can add them in too)

a thought...as boullabaise has orange rind, easy on the lemmon in your stock.

 

[Uncle Bob]

Miss Amber...

For each 1 lb of bones, heads etc. 1 quart of liquid.(A mixture of water and white wine) In the items you mentioned...I would omit the lemon. I would add maybe a little thyme, and maybe leeks (not so much onion as they can be strong at times.. dominating even) and a bit of sea salt..not to much. You can adjust seasonings later. Hope this helps and

Enjoy!

 

[Hopz]

I like a good toss of Thyme too....

You can also a cube or two of the commercial fish stock.

 

[BreezyCooking]

As far as your fish scraps, just make sure of the following:

1) That they come from non-oily white fish only - no bluefish, mackerel, salmon, etc.

2) That the gills are cut out of the fish heads, & that there are no entrails in/on any of the scraps (they can produce a rather unpleasant bitter taste in the stock).

 

[Candocook]

I would not add any herbs to a stock. It will possibly limit its use.
For my "fish" stock, I use shrimp shells--brown them just a bit and then simmer.
And what breezy said is REAL important!!
I also don't think long simmering is needed--half an hour.

 

[boufa06]

Like Cando, I also use prawn shells as they give a more pleasant taste to the soup. If available, small rock fish would also be ideal for your stock.

 

[amber]

Thanks for all the help! I found out that my grocery store does not have any fish parts (head, etc). I did however, find a container of ready made fish stock. Guess I'll just have to doctor it up a bit with all the ingredients I was going to use.

 

[YT2095]

what I Can offer, is that when making your own, don`t cook for too long or too hot as it WILL spoil and go nasty.

it`s not much, but certainly worth remembering