Fish Stock

How to make Fish Stock Recipe

Ingredients:
11 pounds Fish bones
1 cup Celery, in large dice
2 cups Onions, in large dice
1 cup Leeks, green portion only, chopped
3 cups Mushroom stems
5 quarts Water, cold

For the sachet d’épices:
1/2 teaspoon Thyme leaves
1/4 teaspoon Black peppercorns, crushed
1 Bay leaf
3–4 Parsley stems
2–3 Leeks, green portion only, cut into 2-inch (5 cm) pieces

Method:
Rinse the fish bones thoroughly under cold running water.

In a small stockpot, combine the bones, celery, onions, leeks, mushroom stems, and cold water.

Place the ingredients for the sachet d’épices in a small square of cheesecloth, tie with twine, and add to the liquid.

Slowly bring the stock to a gentle simmer and continue to simmer for 30 to 45 minutes while regularly skimming the surface, removing and discarding any impurities.

Strain the stock through several layers of cheesecloth that have been rinsed in cold water and placed in a conical strainer.

Chef Tips:
Fish stock is a flavorful liquid made from fish or shellfish bones simmered with vegetables in water and seasonings for approximately 30 to 45 minutes. Good-quality fish stock is highly aromatic and colorless.The standard ratio of ingredients used to prepare fish or shellfish stock is 176 ounces (5 kg) of bones or shells, 5 quarts (160 ounces, 4.7 l) of cold water, 1 pound (454 g) of mirepoix, and 1 sachet d’épices or bouquet garni per gallon of finished stock.