Fish Stock

Fish stock is a nutritious liquid in which fish head and bones have been simmered along with other spices, herbs and vegetables. The liquid is generally thin, although, thicker versions are also available, which are generally unstrained and carry the mashed solid particles used in cooking the stock. Fishes that are most commonly used in making stock are striped bass, haddock, sole, hake, cod, Pollock, flounder, halibut and grouper.  

 

How to Make Fish Stock?

Ingredients: The ingredients commonly used in the preparation of a fish stock include fish bones and head, dry white wine, water, onion, garlic, salt and pepper. For a milder tasting stock, whitefish is ideal. The stock is generally made aromatic with herbs like parsley, celery and bay leaves. Vegetables may be optionally used with the most common inclusion in this regard being carrot.

 

Preparation: The chopped vegetables and fish parts are boiled with the white wine and water, in a stockpot. The scum of the simmering liquid is spooned out from time to time, and towards the end, the herbs are added along with the seasoning. After few minutes of further cooking, the stock is strained and the solid pieces are pressed with a spoon for a thicker consistency.

 

Storing Fish Stock

Once the solids in the fish stock are settled as a layer, a clear stock is collected at the top inside the container. This liquid is stored in a jar. The best method of preserving the stock is in the refrigerator, where it can last for up to 3 to 4 months. The stock may also be stored in the freezer for a longer shelf life, contained in freezable containers or freezer bags rather than glass jars. Frozen fish stock may last up to 6 months.

 

Culinary Uses of Fish Stock

Fish stock is an ideal cooking liquid for braising or poaching. The stock also finds common use in the preparation of sauces, most popularly seafood sauces. Pan sauces find a level of complexity and strength when cooked with this stock. Seafood risottos and chowders also, often, rely on the fish stock.

 

Popular Fish Stock Recipes

 

Manhattan Clam Chowder – This dish is cooked in a soup pot and is begun by cooking the bacon, after which, it is sautéed in vegetable oil along with carrots, celery, onions, leeks, green bell peppers, and garlic. Pureed tomatoes as well as tomato dices, bay leaf, potatoes and thyme, are then stirred in along with the fish stock and clams. The preparation is finished off with the addition of Worcestershire and Tabasco sauces.

 

Classic Pan Sauce – This sauce, commonly used in seafood preparations, is made by simmering flour roux, butter, white wine, fish stock and salt.

 

Popular Fish Stock Variations

Some fish stock recipes also suggest the addition of olive oil, peppercorns, lemon juice, parsnip root, fennel bulb, button mushrooms, ginger, clove and thyme.

 

Calories in Fish Stock

A cup of fish stock yields 40 calories, with 57% of it being comprised by proteins. It forms an important part of omega-3 diet.

 

Trivia

Generally lean fishes are used for making fish stocks. Oily fishes such as mackerel and salmon are avoided.