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Fish stock

Homemade fish stock adds incredible flavour to many recipes; it is very easy to prepare.

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 60'

Difficulty: easy

Method: 10'

Cooking: 60'

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 60'

Difficulty: easy

Method: 10'

Cooking: 60'

Method

  1. 01 / Prepare the leeks

    Cut leeks in half lengthwise

    Cut into small pieces

    Wash

  2. 02 / Prepare the fish heads and bones

    Rinse fish heads and bones thoroughly under running water

  3. 03 / Prepare the stock

    Put leeks in a pot with extra virgin olive oil over low heat

    Let brown over a couple of minutes

    Add fish heads and bones

    Turn up the heat and cook for another two minutes

    Pour in white wine and let evaporate

    Add water

    Add herbs and pepper

    Bring to a simmer and cook for about an hour, occasionally removing impurities from the surface with a skimmer

Wine pairing

Fish stock a foundational recipe which can be used in various other recipes, so the wine pairing will be indicated on the recipe in which it is to be used.

You can prepare the stock in advance or a few hours beforehand and store it in the refrigerator, making sure to remove heads and bones immediately and straining out the leeks, spices, and impurities.

White saltwater fish have a delicate flavour that is well suited to fish stock; do not use bones or heads from fish with too strong a flavour.

Remember to rinse the fish heads and bones thoroughly under running water; if you do not completely eliminate all traces of blood and entrails, your stock will taste unpleasantly bitter.

Fish stock is a foundational recipe to be used in other recipes, so do not over-season it—better to use only the seasoning indicated in the recipe in order to keep the stock as versatile as possible.

Do not cook the stock at too high a temperature; gently simmering it without covering the pot with the lid yields a clearer stock.

Do not salt the stock, or only salt it very sparingly at the end; the stock reduces while it cooks and adding too much salt would yield a very savoury result which would be difficult to use in the final recipe. Better to add the salt later, in the recipe for which you are making the stock.

If you have stock left over, you can easily freeze it so as to have it ready for subsequent recipes. Remove the heads and bones and take care to strain out the leeks, spices, and impurities with a colander.

Even if you make it right before using it, remember to strain your stock before putting it into your chosen recipe.

Homemade fish stock adds incredible flavour to many recipes; it is very easy to prepare, allows you to use the scraps from filleting fish, requires little attention while cooking, and can be frozen. Get in the habit of cooking with homemade instead of premade stock and you will appreciate its attributes!

You can use the heads and bones of fish used in other recipes, such as the scraps from filleting sea bream (pan-fried sea bream for instance) or other delicate white fish.

Ingredients for 5 L stock

5 L water

500 g fish heads and bones

10 g extra virgin olive oil

200 g leeks

100 ml white wine

Black peppercorns

1 bunch parsley, thyme, and bay leaves

Salt

Wine pairing

Fish stock a foundational recipe which can be used in various other recipes, so the wine pairing will be indicated on the recipe in which it is to be used.

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