Basic Fish Stock and other variations

By norsegal8

Ingredients

• 1/4 cup canola oil
• 1 onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 1 leek, white part, coarsely chopped
• 4 cloves garlic, crushed
• 1 pound fish heads and bones
• 1 bay leaf
• 1 sprig fresh thyme
• 1 teaspoon black peppercorns

Details

Servings 6

Preparation

Step 1

1. Heat the canola oil in a large pot over medium heat. Cook the onions, celery, carrot, leeks and garlic, stirring often, until they are soft but not brown, about 3 minutes.

2. Add the fish heads and bones, the bay leaf, thyme, peppercorns and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.

3. Strain through a fine mesh sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small amounts.


BASIC SHELLFISH STOCK
Substitute 1 pound shells from shrimp, blue crab, crawfish or lobster for the fish head and bones.

BASIC SHRIMP STOCK
Substitute 1 pound shrimp shells for the fish head and bones.

BASIC CRAB STOCK
Substitute 1 pound crab shells for the fish head and bones.

BASIC CHICKEN STOCK
Substitute 1 pound roast chicken bones and carcass for the fish head and bones.