lautnusantara.com - Fish stock, also called fumét in French, is a magnificent base for making soups, chowders, seafood risotto, and any number of sauces. Unlike chicken stock or beef stock, fish stock is quick and easy to make; rather than simmering away for hours, requiring continuous skimming and fussing, fish stock takes just 45 minutes on the stovetop. 

Ingredients:

• 2 to 3 sprigs fresh thyme
• 2 to 3 whole peppercorns
• 1 clove of garlic
• 3 to 4 fresh parsley sprigs
• 1 large bay leaf
• 2 tablespoons unsalted butter
• 1 stalk celery, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 medium onion, coarsely chopped
• 2 kg fish bones and heads, gills discarded
• 3,5 liter of cold water

Read also: This Is How to Freezing Fish Properly

Steps to Make It:

1. Gather the ingredients.
2. Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth. Set aside.
3. In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
4. Lower the heat, add the celery, carrot, and onion and warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
5. Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
6. Remove the lid and the parchment
7. Add the sachet and the water, heat to a simmer, and let cook for 30 to 45 minutes.
8. Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.

Read also: Take A Look At Crimson Snapper Characteristics

How to Store and Freeze

Fresh fish stock will last for three to four days in the refrigerator in an airtight container.

You can freeze fish stock by placing it in freezer bags or an airtight container. We prefer freezer bags as they take up less space. Fish stock will last frozen for up to two months.

Read also: This Is What Fish Smoking Look Like