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)
Ingredients: 1 leek, white part only, cleaned and cut into ½-in (1.25-cm) slices across the stalk; 2 cloves garlic, minced; 1 teaspoon salt; 2 quarts (1.75 liters) water; 2 tablespoons oil; 2 teaspoons finely chopped fresh ginger; 2 lbs (1 kg) fish bones and head (gills removed); 2 shallots, chopped

Preparation info

Makes
2 quarts

Difficulty
Easy
Ready in
55 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

Fish stock, used for seafood soups and sauces, requires a lot less time to simmer than chicken stock. Stir-frying the bones briefly eliminates the fish smell and flavor from this stock. The result is soups and sauces that taste clean and bright.

Ingredients

2 tablespoons oil
2 lbs (1 kg) fish bones and

Stock
Pescatarian
Gluten-free

Method

Heat the oil in a stockpot over medium-high heat. Add the fish bones and stir-fry for about 3 minutes, or until pink. Add the leek, shallots, ginger, garlic, and water. Cover and bring to a boil.
Reduce the heat to medium-low and simmer uncovered for 15 minutes. Skim the fat and foam off the top. Simmer uncovered for 20 minutes more, continuing to skim the foam