I'm kidding, I know it's Bouillabaisse - well I Googled, so what. Anyway, there are a couple of reasons there's a pot of fish bones brewing on my stove.
- I have a really bad habit of letting veggies sit around till they're about to spoil - it's a spectacular waste of money. It really is.
- I save the bones from the food I eat - steak bones, chicken bones, the parts of the fish that don't make fillets but still have meat on them, tails and shrimp heads - all that jazz. Honestly sometimes it's those are the best parts but not ones you necessarily serve.
- I want to cook but I have things to do that require me not standing by the stove.
The solution? Stock. In this case - fish stock.
I like to brew up stocks and freeze them - they come in handy in a number of ways, use them to enhance sauces and gravies, substitute for water as the braising liquid when cooking - all manner of uses.
The basic principal is easy - add aromatic and flavorful elements to a pot of water, and simmer slowly over low heat for a good long time until all the flavor from your ingredients has dispersed into the water creating a yummy broth. Really - that's it.
I'm going to break this one down a little differently - I think it's more effective to understand the principals behind making the stock rather than focusing on the actual ingredients. Ready? Here goes;
Veggies - you'll find you get the most flavorful results from aromatic vegetables, among those to consider (first my favorites);
- Carrots - mini or regular
- Celery - with leaves and bases
- Onions - I used sweet onions and scallions but any kind would do
- Leeks - cleaned carefully to remove grit
- Parsley - Italian flat leaf, or curly or both
also worth considering
- Bell peppers
- Mushrooms - shiitake are my fav but you could really use what ever kind you have handy
Feel free to be creative - this is a great chance to use up veggies that are on their last leg!
For this stock, I added about 2lbs of fish bones and trim, along with some shrimp and salmon that had been hiding in the darkest corners of my freezer - ideally shrimp with heads and shells on or even just the heads and shells adds the best flavor.
Alternately left over cuts of pork (uncooked) along with the bones and skin, the knuckles and joints that you didn't know what to do with, would make this a great pork broth. How about the carcass from your roasted chicken/duck/turkey for a different variation?
Additional ingredients to add to the mix;
- Salt - I use kosher salt when I cook most of the time. Kosher salt tends to be flakier than most, and disperses a good salty flavor even in modest amounts. Sea salt, which has a slightly different flavor is also great but tends to be a bit more expensive and depending on the variety sometimes requires more to achieve the same taste
- A good splash of olive oil - I find it helps deal with the foam that can build up while the broth is cooking
- Herbs - for the fish stock, I added coriander seeds - I like the fresh taste the seeds impart when cooking, a bit of my favorite herb mix - herbs de Provance with lavender, a smattering of whole white pepper corns, a pinch of saffron (from a cheap batch I purchased in Bali) and the remains (about one and a quarter) of the jar of bay leaves that was hiding in the back of my cupboard.
- I also tossed in the remains of a batch of soffrito/mirepoix that I had floating around the fridge since I didn't have celery in the house.
Once you've picked your ingredients, the rest is easy - put everything in a pot, add enough water to cover if you can, turn the heat on to medium/low, put the lid on - a little bit askew to let some of the steam out and walk away.
Check on the pot every once in a while to ensure that it's simmering not boiling, and to make sure that the liquid isn't cooking away entirely - it's fine to let it reduce a bit, the flavor would be stronger which could be useful if you choose to use the stock as an ingredient in other recipes.
The best way to tell if your stock is done is to taste it. I let my fish stock brew for about three and a half hours, although at the 40 min mark it was already quite tasty. The longer you let it brew to stronger the flavor is likely to be.
Once you have the flavor where you like it, strain the broth using a strainer or cheesecloth - and depending on what you put in the broth, the color should range from pale brown to golden to orange to reddish - as long as it tastes good don't be distracted by the color of the broth. Adding saffron to my batch resulted in a goldish yellow hued broth.
You can toss the mash you've strained out, and now your stock is ready for use! I like to split the broth into smaller containers to freeze for later use. I'll use the smaller containers in the next two days but the big one is going in the freezer for another day.