Fish Stock

by | Jul 21, 2020 | Basic Preparations, Bay Leaf, Hot Sauces, Parsley, Peppercorns, Sauces, Spices & Herbs, Tarragon, Thyme

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Fish Stock

Fish Stock – A foundation of French cuisine
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Keyword: stock, fish, french
Category: Basic Preparations
Course: Sauces, Hot
Cuisine: French
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1 Gallon
Calories: 585kcal
Author: MJF
Cost: £2.00

Equipment

  • 1 Cutting Board
  • 1 Cooks Knife
  • 1 Large Pot
  • 1 Wooden Spoon
  • 1 Fine Strainer
  • 1 Ladle

Ingredients

  • 2 oz Butter
  • 4 Lb Fish Bones
  • ⅓ pint Dry White Wine optional
  • ½ each Lemon juice only
  • 1 each Onion roughly chopped
  • 2 each Stalks Celery roughly chopped
  • 1 Gallon Water
  • 1 sprig Parsley
  • 1 small sprig Thyme
  • 1 each Bay Leaf
  • 1 Tbspn White Peppercorns

Instructions

  • Melt the butter in a large pan.
  • Wash the bones well and place in the pot with the vegetables.
  • Cover and cook gently without colouring for 5 minutes.
  • Add the white wine, if used, lemon juice and the water.
  • Bring to a boil, skim and add the parsley, thyme, bay and peppercorns.
  • Simmer for 20 minutes.
  • Strain and use or cool and refrigerate.

Notes

Leeks, fennel,and tarragon can be added for more flavour.

Nutrition

Calories: 585kcal | Carbohydrates: 16g | Protein: 2g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 605mg | Potassium: 112mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1563IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 3mg