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The secret to an excellent fish stock lies in the quality of the ingredients and careful preparation. Fresh fish scraps, such as heads, bones, and scales, are crucial to obtaining a rich and flavorful broth. Additionally, the vegetables and aromatic herbs contribute to the aroma and taste of the stock. Slowly simmering the ingredients ensures that the nutrients and flavors are fully absorbed into the broth.
By investing in the creation of a high-quality fish stock, you lay the foundation for a range of delicious fish dishes that will impress your guests. Whether you're preparing a creamy fish soup, a delicate sauce for a seafood platter, or a hearty fish stew, a good fish stock will take your dish to the next level..
Highly recommended are: turbot, halibut, brill, sole, etc.
Less suitable are:
- plaice because of its typical taste;
- cod because it gives insufficient flavor to the fish stock;
- fatty fish species such as salmon, herring.
Bouquet garni: parsley stalks - thyme - bay leaves.
Fish Stock
| Category: | Cooking Techniques |
| Cooking Time: | 45 min |
| Portions: |
4
|
| Kitchen: | Belgian Cuisine |
| Cost Range: | Cheap |
Ingredients:
-
1 stalk Celery
-
100 gr Mushroom scraps
-
1 Lemon
-
1 l Water
-
250 ml Dry white wine
-
1 tsp Salt
Instructions:
- Thoroughly rinse the fish scraps under cold water and remove any impurities.
- Grease the bottom and sides of the pot with butter. (beurrer)
- Add the onion first (in thin slices).
- Then add the celery and mushroom scraps.
- Add a few slices of lemon (peeled down to the flesh) (peler à vif)
- and the crushed peppercorns. (mignonnettes)
- Place the fish scraps on top.
- Let simmer on low heat. (suer)
- Moisten with water and optionally dry white wine.
- Add the bouquet garni and seasoning.
- Once boiling, skim off any impurities and fat. (dépouiller)
- Let simmer gently for 20 to 30 minutes. (frémir)
- Strain the stock through a fine-mesh sieve.
