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Basic Fish Stock
- Makes
2 quarts
- Difficulty
Easy
- Ready in
55 min
By Katie Chin
Published 2013
Fish stock requires a lot less time to simmer than chicken stock. Stir-frying the bones briefly eliminates the fishy smell and flavor from this stock which is key to creating clean and bright tasting seafood soups and sauces.
Ingredients
1 tablespoon 1 lb 500 g
Method
Heat the oil in a stock pot over moderately high-heat. Add the fish bones and stir-fry for about 3 minutes, or until pink. Add the galangal, garlic, lemongrass, and
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