Many recipes ask for fish stock which is not readily available in form of stock cubes in market, the way we get for chicken. But it is very easy to cook fish stock at home. Just follow this method:
When you buy a fish from fishmonger, ask him to give you the fish head and trimmings. The fish head and trimmings should be asked only for a white fish. If you ask the fish monger to fillet the fish then don't forget to ask for the fish bone too along with the fish head and trimmings.
Rinse all the fish trimmings and head properly in cold water and then place it in a big sauce pan.
Add to this half liter or 1 liter of water depending upon the quantity of fish trimmings you have.
Add to this 1 cup of dry white wine and bring this mixture to boil.
Remove any impurities if you see on the top of the stock.
Add to this 1 sliced onion, 1 sliced carrot, 1 celery stalk, 1 bay leaf, few parsley sprigs, pepper corns and allow it to simmer.
Let this mixture simmer for 20 to 25 minutes.
Once done, strain the mixture and use it immediately in the dish that to intend to make with fish stock.
If you don't plan to use the fish stock immediately cool it and pour in a bottle. Cover and refrigerate.
This fish stock can be refrigerated for 2 days and used.
In case you have prepared the fish stock in a large quantity, then the best way to store it is to place it in a deep freezer, covered.
When you buy a fish from fishmonger, ask him to give you the fish head and trimmings. The fish head and trimmings should be asked only for a white fish. If you ask the fish monger to fillet the fish then don't forget to ask for the fish bone too along with the fish head and trimmings.
Rinse all the fish trimmings and head properly in cold water and then place it in a big sauce pan.
Add to this half liter or 1 liter of water depending upon the quantity of fish trimmings you have.
Add to this 1 cup of dry white wine and bring this mixture to boil.
Remove any impurities if you see on the top of the stock.
Add to this 1 sliced onion, 1 sliced carrot, 1 celery stalk, 1 bay leaf, few parsley sprigs, pepper corns and allow it to simmer.
Let this mixture simmer for 20 to 25 minutes.
Once done, strain the mixture and use it immediately in the dish that to intend to make with fish stock.
If you don't plan to use the fish stock immediately cool it and pour in a bottle. Cover and refrigerate.
This fish stock can be refrigerated for 2 days and used.
In case you have prepared the fish stock in a large quantity, then the best way to store it is to place it in a deep freezer, covered.
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