Fish Stock

Cuisine:Global

Category:Stock

Cook Time:± 1 hour

Fish stock comes in handy for many recipes. You can use any fish scraps, bones and trimmings. You can also use crab, prawn, shrimp, crayfish and lobster shells for adding flavour to seafood stocks.

Ingredients

2.5 kg mild white fish, bones and trimmings, and/or shellfish shells
30 ml butter
2 large onions chopped
4 or 5 chopped garlic cloves
1 stalk celery
15 ml lemon juice
125 ml chopped parsley
5 ml whole black peppercorns
± 4.5 litres water

Method

Melt butter in bottom of stock pot and sauté onion, garlic and celery for about 5 minutes or until soft. Add remaining ingredients and simmer for about an hour. Periodically skim off foam that will appear at the top of pot. Cool and strain out solid ingredients. Your stock is now ready for use or for the freezer.

Tip

If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time.

More Recipes in “Soup and Stock Recipes”

Bean Soup: Posted on the 22nd of Nov 2009; This hearty flavour-full sugar bean soup with ham bone or pork shanks and bacon has a great flavour, is very nutritious and just the right dish for a cold winter evening. Serve with thick slices of crusty bread...; Total Views: 338 | Word Count: 321 | Comments: 0 | Not Yet Rated

Chilled Avocado Soup: Posted on the 6th of Oct 2009; Avocados are one of the tastiest, most versatile foods in the world and it makes for wonderful chilled soup. There are many different ways of preparing avocado soup. This delicious fresh soup is quick and simple to make, perfect for hot summer days, as well as been a nice healthy option for an appetiser; Total Views: 86 | Word Count: 276 | Comments: 0 | Not Yet Rated

Chicken Stock: Posted on the 6th of Oct 2009; Chicken stock is a heavily concentrated reduction of bones and bony parts along with a lesser (if any) amount of breasts, thighs, and legs. Fresh vegetables and seasonings can be added for richer flavouring. After straining, stock will turn gelatinous when cooled; Total Views: 77 | Word Count: 419 | Comments: 0 | Not Yet Rated

Country Pumpkin Soup: Posted on the 6th of Oct 2009; Velvety smooth with a hint of fruity spice provided by the orange juice and curry powder, this soup is an absolute treat served cold or hot...; Total Views: 68 | Word Count: 356 | Comments: 0 | Not Yet Rated

Giblet Stock: Posted on the 8th of Oct 2009; Giblet stock comes in handy for many recipes. You can use duck, pheasant or goose giblets...; Total Views: 53 | Word Count: 264 | Comments: 0 | Not Yet Rated