Fish stock
Be careful not to overcook fish stock; too much cooking can destroy the complex flavour. After making the stock, use the cooked fish in salads or spreads.
Makes 1.5 litres (6 cups)
- 750 g (1 1/2 lb) whole white-fleshed fish, such as cod, snapper or scrod, cleaned and scaled
- 1 to 2 stalks celery, sliced
- 1 small onion, sliced
- 250 ml (1 c) white wine or juice of 1 lemon
- 1.5 to 2 L (6 to 8 c) cold water
- 3 sprigs fresh parsley
- 1 sprig fresh thyme or 2 ml (1/2 tsp) dried thyme, crumbled
- 1 small bay leaf
- 2 ml (1/2 tsp) salt
- 2 ml (1/2 tsp) black peppercorns1. Cut off the fish head, slit open the fish and remove the bones. In a large pot, combine the fish fillets, head and bones. Add the celery, onion, wine or lemon juice, water, parsley, thyme, bay leaf, salt and peppercorns. Over moderately high heat, bring the mixture to a boil, using a slotted spoon to skim off and discard any fat or scum that rises to the surface.2. Reduce the heat to very low and barely simmer the stock, uncovered, until the fish fillets are just cooked, about five minutes. Using a slotted spoon, lift out the fish fillets and set them aside to drain.
3. Continue to simmer the broth for 15 minutes longer.
4. Line a fine sieve with cheesecloth and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-size, airtight containers; cover, label and date. Store in the refrigerator for a week or the freezer for up to six months.
