NorthWest Kayak Anglers
Not Necessarily Kayak Fishing => Recipes => Topic started by: floatin cowboys on August 28, 2006, 11:01:56 AM
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"Fumet Blanc de poisson" or white fish stock. Now I know that many of you are asking your self what the hell would I do with a fish stock. Alot. And once you use it may agree that it can be a valuable product in the Kitchen.
First a fish stock does not take that long to make, and hour at the most. When it is done you can COOL it and frezze it and use it later for soups,(bouillabaisse, fish stew,ect) poaching, braiseing, or for making sauces. When it is done and cooled it should have a gelatness quality to it, and it should taste like fish, but not fishy.
for 4 qts of stock you will need
4 lbs bones and triming rinsed and free from blood and and guts. Also being from white fish like sole, halibut, bass Walleye ect. As long as the fish was not of the oily type like salmon. You can make a stock with them it just does not keep well and gets a rancid taste.
1/2lb of leeks or onion blanched sliced
one celery stalk cleaned and chopped
1/2 oz of parsley root
1/2 bottle of white wine.
in a pot big enough to hold 4 qt coat the botton with butter and add you fish bones an ingreidients, saute the bones to help bring out the essence of the bones, a good sizzle,stiring it to keep from burning, after several minutes of this add the wine and reduce the wine by half then add 4qts of cold water. Bring this to a quick boil and then reduce it to a simmer, skim off all and any foam from the top (this is blood that has been cooked and tends to be bitter) cook for 20 minutes, strain and cool. You can freeze it in ice cube trays and then put it in freezer bags.
Poaching fish in a fish stock is wonderful and full of flavor. use it instead of water. Same with soups and sauces. It really enhances the flavor alott. ;D
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Amen! I'm drooling again.
One way that I've found to preserve my GAF is to steam clams in a fish stock. I do it almost exactly like floatin cowboys does except I use fennel instead of parsely.
-Allen
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Oh I love fennel, If you braise it in stock then grill it on the bbq with a little olive oil. Very nice, nice mellow earthy flavor. That is what I mean when I say that these things are limited only to you imagination. Fennel is a good addition to fish stock.