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RECIPE FOR HOW TO MAKE FISH STOCK
Source:Adapted and modified from 酱汁103道- 陈宽定著 （The Great Sauce by Eddie Chen）
1kg fish bones (note 1 & 2)
3 liter cold water
1 yellow onion (about 130g)
1 carrot (about 160g)
1 celery (about 80g)
1 leek (about 100g) – white and light green part only
2 fresh button mushrooms (button)
3 bay leaves (dry)
2-3 small bunches coriander leaves (note 3)
5g black peppercorns
2 slices ginger (optional)
- Dice ingredients (B). (note 4)
- Discard any attached gills if any. Wash and rinse fish bones thoroughly as the bloods will draw unfavourable flavour to the stock. Put them in cold water and bring to a boil. Then drain and rinse.
- Place fish bones, ingredients B and C (except coriander leaves) in a large stockpot with cold water. Coriander leaves will be added at the last 15 minutes.
- Bring stock to a boil. Reduce heat to low. Simmer uncovered for 1 hour. Skim off any scums that rise to the surface. (note 5 & 6)
- Leave the stock to cool slightly. Strain the stock through a sieve or colander with layers of cheesecloth lined underneath. Store in containers until ready to use.
- The stock can be kept in the refrigerator for 2-3 days or freeze up to 3 months. (note 7)
- You can use fish head, spine, fins or any parts of the fish carcasses that are available.
- Use non oily white fish such as cod, sole, sea bass or snapper. I used threadfin (马友，ma yau in Cantonese). Avoid oily fish like salmon, mackerel, herring, sardines etc as highly unsaturated fish oils become rancid during the long cooking process. [Source: Broth is Beautiful]
- Other fresh herbs that can be used are fresh parsley and thyme.
- The vegetables are cut into small pieces so that they can release their flavour to the maximum at the shortest time. To further enhance the flavour, you can cook/ sweat the diced vegetables in group B until tender for about 8-10 minutes before transferring to stockpot at step 3.
- Do not cook the stock longer than the instructed time as the stock will draw slight bitterness and unpleasant fishy taste.
- A gentle simmer is sufficient to extract the maximum flavour from the ingredients and yield a good clear stock. Avoid rapid boil as the stock will turn cloudy and murky.
- Freeze the stock in small portions and thaw as needed. If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time.