Ingredients
- fish carcass – fishbone and heads about 400g
- carrot – 1 pcs.
- bullet bulbs 3 pcs. – or shallots – 5 pcs.
- leek – 2 stalks
- celery – 4 stalks
- bay leaves – 1-2 leaf
- black pepper – 10 cloves
- garlic – 2 cloves
- parsley – 1/2 bunch stalk
- water – 2 liters
What is Fish Stock?
Stocks or flavored liquids are used to enhance the flavor of dishes and sauces. In order to concentrate the stocks, the liquid reduction process called “pulling” is applied, so as the liquid decreases, the stock aroma becomes denser. Salt is not used while preparing stock as it is a base product.
Fish Stock Directions:
Chop all the vegetables into large pieces, sweat in a little olive oil for 1 minute. In a separate bowl, boil tap water. In this boiling water we will use the fish carcass for the “blanch” process. This process is done to eliminate possible bacteria in fish. Immerse the fish head and bones in this water for about 15-20 seconds.
Add 2 liters of drinking water to the pot in which you sweat the vegetables. When the water boils at high heat, then turn down the bottom and add the fish bones. The stock will slowly cook; small bubbles will come out of the water. In this way, cook for about 1.5 hours. Always evacuate the foamy residue that surfaced.
Fish water should be clear and transparent, using a cotton hair cap together with a strainer to cool the liquid by filtering. You can freeze it in disposable plastic cups in the freezer for 1-2 months. It stays fresh for 2 days in the refrigerator.
Fish Stock Service Suggestion
You can use this flavored water in soups, sauces for fish dishes.
