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Quick Fish Stock

By America's Test Kitchen

Published on August 22, 2007

Time

1 hour

Yield

Makes 4 - 4 1/2 cups

Quick Fish Stock

Ingredients

1 small onion, minced1 medium carrot, peeled and minced2 medium ribs celery, minced8 parsley stems, chopped1 cup dry white wine 24 ounces clam juice (bottled)3 cups water 1 dried chile pepper 2 large bay leaves 8 black peppercorns ½ teaspoon dried thyme 1 tablespoon lemon juice from 1 small lemontable salt to taste

Before You Begin

Don't add salt to this quick fish stock until after you add the clam juice. Then, adjust seasoning to taste.

Instructions

  1. Bring all ingredients to boil; simmer to blend flavors (no skimming necessary), about 30 minutes. Strain through cheesecloth, pressing solids with back of a spoon to extract as much liquid as possible. Use in place of regular fish stock.
Quick Fish Stock

Quick Fish Stock

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By America's Test Kitchen
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Time

1 hour

Yield

Makes 4 - 4 1/2 cups

Ingredients

1 small onion, minced
1 medium carrot, peeled and minced
2 medium ribs celery, minced
8 parsley stems, chopped
1 cup dry white wine
24 ounces clam juice (bottled)
3 cups water
1 dried chile pepper
2 large bay leaves
8 black peppercorns
½ teaspoon dried thyme
1 tablespoon lemon juice from 1 small lemon
table salt to taste

Ingredients

1 small onion, minced
1 medium carrot, peeled and minced
2 medium ribs celery, minced
8 parsley stems, chopped
1 cup dry white wine
24 ounces clam juice (bottled)
3 cups water
1 dried chile pepper
2 large bay leaves
8 black peppercorns
½ teaspoon dried thyme
1 tablespoon lemon juice from 1 small lemon
table salt to taste

Ingredients

1 small onion, minced
1 medium carrot, peeled and minced
2 medium ribs celery, minced
8 parsley stems, chopped
1 cup dry white wine
24 ounces clam juice (bottled)
3 cups water
1 dried chile pepper
2 large bay leaves
8 black peppercorns
½ teaspoon dried thyme
1 tablespoon lemon juice from 1 small lemon
table salt to taste

Why This Recipe Works

We wanted a fish stew recipe that was flavorful and easy to make, with perfectly cooked—not overcooked—fish. We started our testing by making a favorite fish stew with homemade fish stock, water, chicken stock, and a cheater stock that started with bottled clam juice. The stew made with homemade fish stock was far superior. Because fish does not have time to flavor the stew liquid (it will dry out and fall apart if cooked for more than a few minutes), the liquid must start out tasting good. Bottled clam juice, doctored up with some fresh ingredients, was the second choice for our fish stew recipe if making fish stock is impossible.

Before You Begin

Don't add salt to this quick fish stock until after you add the clam juice. Then, adjust seasoning to taste.

Instructions

  1. Bring all ingredients to boil; simmer to blend flavors (no skimming necessary), about 30 minutes. Strain through cheesecloth, pressing solids with back of a spoon to extract as much liquid as possible. Use in place of regular fish stock.

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Appears In

Magazine

November / December 1994

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