Fish stock?

astroelle

The OH found a trout fishery on the way home tonight. We have muddled through the gutting and filleting. Fresh fish for tea
But does anyone know about making stock from the bits left on the bones etc?

HariboJunkie

Just boil up bones and bits (and head, (the fish's not yours);) ) with some onion, celery, bay leaf , peppercorns for as long as you want then strain off the liquid and boil some more to reduce. et voila.

Pink.

Hi astroelle,

Put all the fish bits you have into a pan. Add some onion, carrot, a bayleaf, peppercorns and parsley if you have it. Bring it to the boil and then let it simmer for a couple of hours. Skim off any fat on the top and then pass the liquid through a sieve and save. Bin the remaining fish bits and veg.

If you plan to freeze the stock put the liquid back into the pan and boil to reduce it to a smaller amount so that it takes up less room in the freezer.

Pink

thriftlady_2

The shells of prawns and langoustines make lovely fish stock too. Rose Prince inThe New English Kitchen suggests toasting them in a pan first

mummyto3_2

Hi fish stock should only be cooked for 20 minutes before straining otherwise it will be bitter. One of the few things I remember from a cookery course I went on. Hope that helps

hollydays

Just used up some freezer-burned fish to make some fish stock.Has anyone any ideas for recipes? I know i can freeze it but it would be handy to use it up today or tommorrow.

squeaky

First thing that sprang to mind was this...

bouillabaisse

But blimey! That's a heck of a long ingredients list!

tifnstav

http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1_gg&orig_kw=fish+stock&config=db&scope=recipes&page=1&pagesize=15&attrib_26=keywords&oper_26=eq&val_26_1=%2Bfish+%2Bstock

there is a ton of options here, but most involve adding more fish, not sure if you've got any extra knocking about....

spaghetti_monster

Hi there! I made this soup the other day - it was a bit random as I was using things up (including fish stock of course!)

- fried a little bit onion, garlic, chilli
- added peeled chopped sweet potato
- added fish stock, tin toms
- added creamed coconut and big squirt lime juice

left it all to simmer/cook for while. Then blitz in blender and put through a sieve.
One of the best soups I've made for a long time!!!

Gryfon

When I bought some bass a couple of days ago I asked for the head and bones to make some stock (especially as the fish was expensive so I want to get the most out of it!). So what's the best recipe for making fish stock, and what can I do with it afterwards? Was thinking of buying some cream and adding some stock to that for a sauce for the rest of the fish? Or any better ideas?

Thanks

Penelope_Penguin

I lightly cook the fishy bits with carrot, onion, celery and some herbs to make stock.

I then make a fish soup, with pieces of whole fish and loads of garlic Serve with crusty bread.

We have an existing stread on fish stock, so I'll add your question to that

Penny. x