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Basic Fish Stock |
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Print this Recipe (Caldo de Pescado) Category: Basic Broths Makes about 2 quarts Fish stock is quite easy to make and will improve the flavor of fine fish soups and stews. Chicken broth can be used instead and it's quite satisfactory (without distorting the desired fish flavor). I'm not wild about bottled clam juice and never use it in place of fish stock or chicken broth. An all-purpose fish stock is made with the bones and heads of mild-flavored white fish. Salmon, for example, makes a much stronger flavored stock that is fine if making a soup or other dish containing salmon; otherwise the general rule is to use the bones and heads of white fish. Buy fish stock bones from a reliable fishmonger. Remove the red gills from the heads, or ask the fishmonger to do it for you. The gills give an undesirable flavor to the stock. 3 pounds white fish heads, frames or bones, skinned and fins and gills removed 2 tablespoons olive oil 1 large white onion, coarsely chopped 2 green onions, chopped including the green part 1 medium carrot, scrubbed and sliced 1 cup dry white wine 2 bay leaves 2 sprigs parsley 1 teaspoon dried oregano (Mexican variety preferred), crumbled 6 cups water 1. Heat the oil in a large pot. Add the onions and carrot. Cook, stirring, 3 minutes. Add the fish bones and all the remaining ingredients. Bring to a simmer over medium-low heat, skimming the foam that comes to the surface. Partially cover and simmer 30 minutes. 2. Strain the stock through a strainer into a bowl, pressing to recover the juices. Discard all the debris from the strainer. Cool the stock. Refrigerate in a covered container, for 3 days, or freeze for 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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