Basic Fish Stock

Name: Basic Fish Stock
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Makes 2 quarts (1.75 liters)
Cuisine: Thai
Ingredients: Three ¼ in (6 mm) thick galangal or fresh ginger slices; 1 lb (500 g) fish bones with heads (gills removed); 2 quarts (1.75 liters) water; 4 garlic cloves, smashed; 2 oz (50 g) coarsely chopped fresh coriander stems (cilantro); 2 stalks lemongrass, bottom 6 in (15 cm) only with outer leaves removed and smashed; 1 tablespoon oil

Preparation info

Makes
2 quarts

Difficulty
Easy
Ready in
55 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

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 oil
1 lb (500 g) fish bones with heads (gills removed

Asia
Thailand
Stock
Pescatarian
South East Asia
Gluten-free

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 2 quarts (1.75 liters) water. Cover and