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Fish Stock

By America's Test Kitchen

Published on August 24, 2009

Yield

Makes about 3 1/2 quarts

Fish Stock

Ingredients

3 medium onions, chopped coarse (about 3 cups)1 bay leaf 1 bunch parsley stems 1 bottle dry white wine 2 teaspoons sea salt 2 quarts water 2 large celery stalks, chopped coarse (about 1 ½ cups)6 sprigs fresh thyme 5 dried shitake mushroom, rinced (optional)5 pounds fish frames, cleaned5 large cloves garlic, crushed4 tablespoons unsalted butter, or olive oil7 ounces button mushroom, quartered (about 3 cups)10 whole black peppercorns

Before You Begin

Either butter or olive oil can be used to sweat the vegetables and fish frames. Choose one or the other based on how you plan to use the stock. If you are making a soup or stew that calls for butter and/or cream, make stock with butter. If making a soup or stew that calls for olive oil, make stock with olive oil. However, since the fat is skimmed from the stock once it cools, don't fret too much about this fine distinction. A stock made with butter will be fine in a bouillabaisse.

Instructions

  1. Heat the butter or oil in a 12-quart stockpot over medium-low heat until butter foams or oil shimmers. Add the celery, onion, mushrooms, garlic, and fish frames. Increase the heat to high, cover, and sweat ingredients, stirring once or twice, until bubbly, about 10 minutes. Lower the heat to medium and continue to sweat, stirring frequently and pressing on the fish frames with a wooden spoon to break them down, until the vegetables and bones are soft and aromatic, about 10 minutes longer.
  2. Add the wine and bring to a simmer. Reduce the heat to low and simmer, covered, for about 10 minutes, skimming foam from the surface as necessary. Add 2 quarts water, parsley stems, thyme, peppercorns, bay leaf, and salt. Increase the heat to high to bring to a simmer. Reduce the heat to low and simmer, uncovered, skimming foam as necessary, until stock is rich and flavorful, about 30 minutes.
  3. Strain the stock through a chinois or a china cap lined with damp cheesecloth; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
Fish Stock

Fish Stock

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By America's Test Kitchen
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Yield

Makes about 3 1/2 quarts

Ingredients

3 medium onions, chopped coarse (about 3 cups)
1 bay leaf
1 bunch parsley stems
1 bottle dry white wine
2 teaspoons sea salt
2 quarts water
2 large celery stalks, chopped coarse (about 1 ½ cups)
6 sprigs fresh thyme
5 dried shitake mushroom, rinced (optional)
5 pounds fish frames, cleaned
5 large cloves garlic, crushed
4 tablespoons unsalted butter, or olive oil
7 ounces button mushroom, quartered (about 3 cups)
10 whole black peppercorns

Test Kitchen Techniques

Ingredients

3 medium onions, chopped coarse (about 3 cups)
1 bay leaf
1 bunch parsley stems
1 bottle dry white wine
2 teaspoons sea salt
2 quarts water
2 large celery stalks, chopped coarse (about 1 ½ cups)
6 sprigs fresh thyme
5 dried shitake mushroom, rinced (optional)
5 pounds fish frames, cleaned
5 large cloves garlic, crushed
4 tablespoons unsalted butter, or olive oil
7 ounces button mushroom, quartered (about 3 cups)
10 whole black peppercorns

Test Kitchen Techniques

Ingredients

3 medium onions, chopped coarse (about 3 cups)
1 bay leaf
1 bunch parsley stems
1 bottle dry white wine
2 teaspoons sea salt
2 quarts water
2 large celery stalks, chopped coarse (about 1 ½ cups)
6 sprigs fresh thyme
5 dried shitake mushroom, rinced (optional)
5 pounds fish frames, cleaned
5 large cloves garlic, crushed
4 tablespoons unsalted butter, or olive oil
7 ounces button mushroom, quartered (about 3 cups)
10 whole black peppercorns

Test Kitchen Techniques

Before You Begin

Either butter or olive oil can be used to sweat the vegetables and fish frames. Choose one or the other based on how you plan to use the stock. If you are making a soup or stew that calls for butter and/or cream, make stock with butter. If making a soup or stew that calls for olive oil, make stock with olive oil. However, since the fat is skimmed from the stock once it cools, don't fret too much about this fine distinction. A stock made with butter will be fine in a bouillabaisse.

Instructions

  1. Heat the butter or oil in a 12-quart stockpot over medium-low heat until butter foams or oil shimmers. Add the celery, onion, mushrooms, garlic, and fish frames. Increase the heat to high, cover, and sweat ingredients, stirring once or twice, until bubbly, about 10 minutes. Lower the heat to medium and continue to sweat, stirring frequently and pressing on the fish frames with a wooden spoon to break them down, until the vegetables and bones are soft and aromatic, about 10 minutes longer.
  2. Add the wine and bring to a simmer. Reduce the heat to low and simmer, covered, for about 10 minutes, skimming foam from the surface as necessary. Add 2 quarts water, parsley stems, thyme, peppercorns, bay leaf, and salt. Increase the heat to high to bring to a simmer. Reduce the heat to low and simmer, uncovered, skimming foam as necessary, until stock is rich and flavorful, about 30 minutes.
  3. Strain the stock through a chinois or a china cap lined with damp cheesecloth; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.

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