Basic fish stock recipe:
1 kg fresh fish leftovers
2 medium sized onions
200 g carrots
200 g root celery
50 g fresh parsley
4 bay leaves
150 ml quality white wine
1.5 l water
For the fish soup:
20 g dried seaweed
Basic fish stock (already prepared)
Servings: 4-5 servings
Cooking time: 20 minutes
Basic fish stock recipe:
2 lb fresh fish leftovers
2 medium sized onions
7 oz carrots
7 oz root celery
1.7 oz fresh parsley
4 bay leaves
5 oz quality white wine
0.4 gal water
For the fish soup:
0.7 oz dried seaweed
Basic fish stock (already prepared)
Servings: 4-5 servings
Cooking time: 20 minutes
Hello my little sea otters! Clean your fur, depilate the remaining hairs, get rid of your husband (if you’re the husband, well get rid of your wife then) because today you are learning how to make fish stock and the best thing about it is, you are ready in 20 minutes!
There are thousands of recipes out there that want from you to be the Warren Buffett of kitchen- stock-making and today you will be! You will show them your nice and cute middle finger and make it happen, better than any wall street guy ever will, because you are better than all of them together! Ding, ding, ding, grab your fish and let’s make some stocks!
Why to make fish (or any other) stock?
First of all, my little otters, we want everything to be homemade! Homemade is fun, it’s special, it’s the reason why we cook, to be true to ourselves, we want the homemade stuff. If we think of it that way, every single one of us was homemade (thanks mom and dad), so what’s wrong with that? Exaaaactly!
Homemade is in our genes and that’s why we make our own stocks. The taste is better, it’s natural, and to be true, it’s easily done in about 20 minutes! If you want it to be really really special you can leave it for a few minutes more, but for basic recipes it’s totally enough!
What ingredients are important in a fish stock?
The base of every stock is its main compound, in our case, the fish. Every single ingredient in the stock needs to raise the main compound (fish) and not dominate over it! If you keep that in mind you are already a great chef! The main ingredients of the stock vary from stock to stock and can be very specific to the base of the stock. Common stock ingredients are onions, celery, carrots, fennel, parsley and leek.
How to make that fish stock in 20 minutes?
First of all, make fish stock only if you’ve stuck with fish leftovers (for example from filleting), don’t ever buy fish for the sole reason to make stock from it, stock is mainly a byproduct of cooking, not the reason of it! Ok, you got your fish head now what? Now we begin with the vegetables.
1. Grab your best pot and heat it up! When it’s hot throw in your onions (without oil), they will get nicely roasted, that’s great for some roast aromas of your stock!
2. Now lover your heat to minimum and let the pot cool down a bit (let the pot be a reflection of you, first you’re heated up, but cool down my brother, be calm, be cool, be like your pot).
3. When it’s cooled add some olive oil and your stock vegetables! Let them fry on medium heat for a few minutes, then turn up the heat and add your fish leftovers (the idea is to get a little bit of roast aroma to your stock, got the idea, great).
4. Now add some bay leaf and good white wine to your stock (we also somehow automatically add the same good wine at the same moment to our glasses, juuuust to be sure …)
5. Let the wine evaporate for a few minutes and add the water to your stock. Season it thoroughly to your taste and let the stock do it’s magic. For getting a clear stock (and we like clear stocks) let it simmer on low heat for a good 15-20 minutes. On higher temperatures the proteins coagulate quickly and therefore blur your stock.
6. To make it really clear, at the end separate your stock through a fine sieve or gauze (or both, the best), and that’s it! Your best fish stock is ready to be used! Nice work!
Quick cooking instructions
- Roast your onions in a pan on high heat (no teflon pan here my darlings).
- Cool down your pot and add the olive oil and vegetables. Fry for a few minutes.
- Heat up your pan again and add the fish leftovers. Fry for a few minutes.
- Add bay leaves and extinguish with quality white wine.
- Let the wine evaporate. Then add the water and let it simmer on low heat 15-20 minutes.
- Season to your taste and separate through a fine sieve or gauze.
How to make fast fish soup with your stock?
Okay, you made your stock, but your whole family is hungry as they never seen the biggest loser on nbc. What now? Now we make fast fish soup from your stock! The best part is everything is ready to be served!
1. Heat up your clear fish stock.
2. Take out your vegetables from the stock and add them to your soup. We also add some dried seaweed to our soup (alternative) and minced fresh parsley.
3. Finally add the fish leftovers either as an appetizer with some olive oil over it on a separate plate or add little pieces of cooked meat directly to the soup (but take care of the bones!)
Serve immediately and enjoy your freedom of feeding your whole family in a few minutes!
Today you learned how to feed a whole family just with fish leftovers. If this isn’t enough, you have now the stock knowledge Warren Buffett can only dream of! This means you can be proud of yourself my darling! And as always sharing is caring, if you want more families to be happy and survive because of fish stocks, you know what to do, or don’t do it, because you can! Either way, love you all!
