Fish stock

Fish stock is one of those things I have learned about in recent years, and if I can say so myself, one of the things that have made my cooking much better tasting.

If you have whole fish it is really easy to make, but can be a bit timeconsuming.

I use fish stock in soups, caseroll dishes and for sauce. Will post some recipes using fish stock soon.

I have made stock from "noble" fish like Monk fish, Turbot and Hallibut and from more common fish like Cod, Saithe, Hake and Haddock and to be honest I cant taste a difference.

I usually make a large portion when I am at it, this recipe yeilds about 1-1.5L of highly concentrated stock.

Ingredients:

2-3kg of fish bones, heads and skin.

1L of dry white wine.

1 celery root

5 large carrot

2 Onion or 2 Leek

approx. 3L of water.

Video in Danish.

How to:

Take a large pot

Pour the wine into it

Add the fish parts and vegetables

Add water until the content is just about covered.

Boil for 20 minutes, its important not to boil this for to long since it will turn bitter.

Take it of the heat and let it rest for a while, a couple of hours is good if you have that much time.

Sift the fluid from the fish bone into a different pot.

Boil the fish stock so it reduces to about 1/3.

Let it cool of and if you dont use it right away it is great to have in the freezer. I usually freeze it in fairly small portions so I have it for sauce and can just use more than one portion if I want to make lets say a fish soup.