Do you need to cook a fish stock but you think it is super hard and exotic thing to cook?
Well, you are wrong!
Out of all the bone stocks out there, the fish stock is the easiest one to make. It also has the shortest cooking time out of all the stocks.
In this video I would like to show you how easy it is to cook a fish stock.
On a nutritional note, a fish stock may not be as potent as beef or chicken stock, as per gut healing capacity, however it is a good alternative for all of you who for some reason, cant eat beef, chicken, lamb or pork.
Bay the way check out my latest live event and join in one of my best selling cooking classes to learn how to heal your gut with the art of fermentation HERE.
Fish stock is high in calcium and it still has reasonable amounts of collagen. It is best to use a medium size fish, if you are worried about mercury levels.
It will take you about 30 minutes to one hour to cook this dish.
Use only the freshest bones you can find as older bones will taste fishy. All white fish such a snapper, blue eye, rockling, king george whiting, flathead etc. are best to use and size of the fish does not really matter.
Again, unless you are worried about mercury levels in the fish.
The bigger the fish is the more mercury it may contain.
Salmon and trout bones cook a thin cloudy and bland tasting stock which might origin from their farming methods. Strong tasting fish such as trevally and sardines cook you a stock that will have a distinctieve flavour of those fish. Whatever fish bones you use, wash them very well, gills need to be removed as they are bitter tasting. Some people remove eyes for the same but less dramatic reason but it is not necessary.
Fish stock you cook only for approx 30 minutes, longer cooking will make it cloudy with a soapy flavour unlike meat stocks which improve with longer cooking times.
Because of its short cooking time you have to slice the vegetables finely so they will release all their flavour and minerals into the stock.
Preparation Time: 15 minutes
Completion Time: approx. 1.5 hours
Serving size :3 – 4 litres
Ingredients 2 to 3 kgs white fish bones ½ bottle of left over dry white wine Water 1 onion, peeled and finely sliced 2 garlic cloves, peeled and crushed 1 leek split lengthwise in half, washed and finely sliced 1 carrot finely sliced 2 sticks celery finely sliced Parsley stalks if you have any ½ tablespoon of peppercorns
1. Remove the gills of the fish head and eyes if you like.
2. Wash the bones thoroughly under running water in your kitchen sink. Seal the sink hole and cover them with cold water and let them soak for ½ an hour.
3. In-between wash and slice the vegetables.
4. Remove the bones from the water and place them into a stockpot.
5. Add onions garlic leek carrot celery parsley, stalks peppercorns and white wine.
6. Just cover the bones and vegetables with water.
7. Place the pot onto a high heat and bring to a very strong boil for 2-3 minutes, reduce the heat to low so that the stock just boils (simmers).
8. Simmer the stock for approx. 25 minutes to 30 minutes, turn the heat off and let stand for another 30 minutes.
9. Strain the stock carefully with the help of a strainer and ladle or careful tipping the content into the strainer.
Note: Fish stock will keep in the fridge for up to a week.