How to Make Fresh Fish Stock

It's worth the effort!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Cook: 60 min

Ingredients

Basic fish stock:
White fish bones & heads (seabream or seabass) 700g
Salt as required
Water 1.5 litre
Seasonings:
Celery 1
Carrot 1/2
Onion 1/2
Fennel bulb 1/3
Parsley as required
Spring onions as required

Method

1
Wash the fish thoroughly (organs should already be removed).
2
Place the fish on an oven tray and sprinkle with the salt a dn keep aside for 20 minutes.
3
Put in a preheated oven 180C for 15 minutes - this will remove any fishy smells but develop more fish aroma.
4
Remove the tray from the oven and put the fish in a pan. Add the water and put on high heat. This is a basic stock. For a more seasoned stock, add all the seasonings in the pan with the water.
5
Remove any scum as it forms. Turn the heat down to medium when it reaches the boil and simmer for 20 minutes. Season to taste with salt, then turn the heat off.
6
Sieve through a colander, the stock is now ready. This can be frozen if required.

Tips & Note

●Be careful to remove any blood from the fish otherwise this will give the stock a bad smell
●You can ask your fishmonger “Can I have some fish bones for making fish stock?”and most will be happy to give it to you free or at a very reasonable cost

How to Make Fresh Fish Stock

It's worth the effort!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Cook: 60 min

Ingredients

Basic fish stock:
White fish bones & heads (seabream or seabass) 700g
Salt as required
Water 1.5 litre
Seasonings:
Celery 1
Carrot 1/2
Onion 1/2
Fennel bulb 1/3
Parsley as required
Spring onions as required

How to Make Fresh Fish Stock

Recipe ID :1980 Posted on 15 JUL 2016
Cook 60min
views 12,573
printed 6

saved 2

It's worth the effort!

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Ingredients

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700g
as required
1.5 litre
1
1/2
1/2
1/3
as required
as required

Method

Cook
1h
1
Wash the fish thoroughly (organs should already be removed).
2
Place the fish on an oven tray and sprinkle with the salt a dn keep aside for 20 minutes.
3
Put in a preheated oven 180C for 15 minutes - this will remove any fishy smells but develop more fish aroma.
4
Remove the tray from the oven and put the fish in a pan. Add the water and put on high heat. This is a basic stock. For a more seasoned stock, add all the seasonings in the pan with the water.
5
Remove any scum as it forms. Turn the heat down to medium when it reaches the boil and simmer for 20 minutes. Season to taste with salt, then turn the heat off.
6
Sieve through a colander, the stock is now ready. This can be frozen if required.

Tips & Note

●Be careful to remove any blood from the fish otherwise this will give the stock a bad smell
●You can ask your fishmonger “Can I have some fish bones for making fish stock?”and most will be happy to give it to you free or at a very reasonable cost

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Purihirunesan
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