Fish stock
Fish stock
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Fish stock
Υλικά
- 3 kg fish bones and heads
- 5 liters cold water
- 2 yellow onions
- ½ head garlic
- ½ fennel bulb
- 1 leek (white part only)
- 3 celery stalks
- 2 bay leaves
- 10 parsley stems (leaves removed)
- 5-6 sprigs thyme
- ½ tbsp whole peppercorns
- 1 star anise
- 80 ml white wine
- 80 ml olive oil
Εκτέλεση
Thoroughly clean the fish bones and heads and rinse them under plenty of cold water.
Cut the onions, fennel, and leek into thick slices.
Heat the olive oil in a deep stockpot over low heat. Add the onions, garlic, fennel, leek, and celery and gently sweat the vegetables over low heat, without letting them brown, until slightly softened and glossy.
Add the bay leaves, parsley stems, thyme, peppercorns, and star anise.
Place the fish bones and heads over the vegetables and let them gently steam for a few minutes to release their aromas.
Deglaze with the white wine and cook for 2’-3’, until the alcohol has evaporated.
Add the cold water and gradually bring the temperature up. As soon as foam begins to form on the surface, carefully skim it off with a ladle to keep the stock clean and clear.
Reduce the heat and gently simmer the stock for 35’.
Remove the stockpot from the heat and let the stock rest for a few minutes.
Carefully strain the stock through a fine-mesh sieve without pressing the fish bones or vegetables, then let it cool completely.
Store the stock in clean, airtight containers or jars in the refrigerator for up to 3 days. Alternatively, divide it into smaller portions and freeze for up to 3 months.
• Fish stock is an ideal base for fish soups, risotto, rice pilaf, fish or seafood pasta dishes, sauces, and dishes featuring fish and vegetables.
• When straining the stock, do not press the fish bones or vegetables against the sieve. Let the stock drain naturally to keep it clean and clear.
• For convenience, divide the stock into smaller portions before freezing, so you can thaw only the amount you need each time.
