Fish Stock with Vegetables
I always buy my fish whole (with the heads) because the heads make a lovely fish stock which can be used for a variety of soups.
Fish Stock with Vegetables
I always buy my fish whole (with the heads) because the heads make a lovely fish stock which can be used for a variety of soups.
Cooking Instructions
- 1
Wash fish bones well under running cold water. Snip off and discard gills from inside head if still attached, and break or cut all the bones into small pieces.
- 2
Melt the butter in a large saucepan over medium-high heat and sauté the onion, parsnip, carrot, potato, and celery root until they start to soften, this should take about 7 minutes. Add the fish heads and off-cuts, water, salt, peppercorns, and bouquet garni and heat to boiling. Reduce the heat to low and simmer gently, partially covered for 30 minutes.
- 3
Drain the stock through a colander lined with cheesecloth into another large pot, pressing and squashing the ingredients to extract the juices.
- 4
In the original pot add the strained stock. Return to heat and bring to a boil over medium-high heat. Boil until stock is reduced to about 6 cups, about 20 minutes. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.
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