Ingredients:
2 tbsp Unsalted Butter
2 nos Onions - Very thinly sliced
4 stalks Celery - Very thinly sliced
2 nos Carrots - Very thinly sliced
2 pcs Bay Leaves
1/4 cup Fresh Pasley - Roughly chopped the leaves and stems
8 sprigs Fresh Thyme
2 tbsp Black Peppercorns
1 large Fish Heads - Split lengthwise, gills removed, and rinsed clean of any blood
3 pounds Fish Bones - Cut into 2-inch pieces and rinsed clean of any blood
1/4 cup Dry White Wine
2 lit Very Hot or Boiling Water
Kosher or Sea Salt To Taste
Method:
1) Melt the butter in a heavy 7- to 8-quart stockpot over medium heat.
2) Add onions, celery, carrots, bay leaves, parsley, thyme, peppercorns & cook, stirring frequently until the vegetables become very soft without browning, about 8 mins.
3) Place the fish head on the vegetables and stack the fish bones evenly on top.
4) Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
5) Add enough very hot or boiling water to just barely cover the bones.
6) Give the mixture a gentle stir and allow the brew to come to a simmer.
7) Simmer for 10 mins, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it.
8) Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes.
9) Strain through a fine-mesh strainer and season lightly with salt.
10) If you are not going to be using the stock within the hour, chill it as quickly as possible.
11) Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
Cook Notes
Strong Fish Stock can be used in any fish chowder, using 1 or 2 heads form haddock or cod mixed with any combination of flounder, sole, bass and/or halibut frames (bones).
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