AJAR.id – Hello Ajarian! Fish stock (also known as fumé) is the basic ingredient for seafood recipes or fish dishes including soups, sauces, and stews. A great stock will add depth of flavor to your dishes.
The recipe to make a tasteful fish stock is simple, you only need these ingredients:
- Fishbones, from non-oily fish is best
- Bay leaf
Fishbones are washed and everything is placed into a pot covered with water and brought up to simmer temperature and cooked for just 20 minutes. To make the stock more flavorful, some chefs will add:
- Lemon juice
- Dry white wine
- Parsley stalks.
Normally, fish bones are rinsed in cold water to remove any surface blood. Some people may choose to chop fish carcasses into smaller pieces, these will need to be washed again as the breaking of the spine will release more blood into the water as the stock cooks.
Fish stocks are only cooked for approximately 20 minutes. This time is counted from when it comes to the boil.
Instructions will say ‘bring to the boil’. But then instruction says ‘do not boil’ for extended periods. Bring to the boil is just a point of reference. Heat as quickly as possible so improve efficiencies. When the boiling point is reached, turn the heat down and simmer the stock for the required time.
There must always be movement. The movement is required so impurities can rise to the surface. There they can be skimmed off. This applies to all stocks. When the required cooking time has elapsed the stocks need to be drained off reserving the liquid and discarding the bones and aromatics.
Straining the stock
When the stock has finished cooking it will need to be strained. Straining is done to separate the liquids from the solids. Care needs to be taken to obtain all the flavored liquid with no residue of solids.
Most stocks will have a residue of fat on the surface but this can be separated off when stock has cooled and the fat has solidified or gone hard. Some stockpots will have taps in the bottom that will allow for easy draining, the normal pot will have to be manhandled to strain the stock.
You can strain the stock using a Chinoise, which is a conical sieve that will capture the bulk of the bones and aromatics. A second straining through a finer strainer will remove finer residue. When strained, the stock needs to be cooled quickly to room temperature then placed into clean containers and chilled to below 5°C. Make sure you put a label on the container and store the stock fresh for up to 4 days or frozen for up to 3 months.
Read also: How to Minimize Seafood Wastage through Correct Purchase
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Written by: Alan Hickman, Garry Blackburn