Strong Fish Stock
Recipe Submitted by Eric Keener
Fish stock should be a key recipe for every spearo. It’s an amazing way to utilize all the parts of the fish you would normally throw away. It can be used in soups, risottos, or just about anything that calls for broth. Another amazing part of this recipe is that if you stir gently and don’t disturb the bones too much, you can easily separate the bones from the veggies, add the veggies to a blender and make a great puree for another portion of your plating or recipe.
Fish Stock
2 tbsp unsalted butter
2 medium onions, sliced thin
2 medium carrots, sliced thin
1 bulb fennel, sliced thin
1 1/2 cup of sliced mushrooms
2 dried bay leaves
2 tbsp black sesame seeds
4 stalks celery, sliced thin
10 small rock crabs (cut them in half)
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
12” section of a thin kelp (not the thick rubbery kind)
8 sprigs fresh thyme
2 tbsp black peppercorns
1 large (Lincod) or 2 small (rock fish) fish heads, split lengthwise, gills removed, and rinsed clean of any blood
3 lbs fish frames (bones – remove all blood)
1/4 cup dry white wine
About 2 quarts very hot or boiling water
Kosher or sea salt
Melt butter in very large stockpot over med heat. Add the mirepoix (onions, carrots, fennel, mushrooms, sesame seeds, bay leaves, celery, parsley, peppercorns, thyme) and stir frequently with a wooden spoon. Cook until soft but don’t let the veggies brown.
Put fish head(s) over the veggies followed by the crabs, seaweed and add the fish frames (bones) on top. Add wine and cover the pot tightly while the bones sweat for 15 minutes (or until they are completely white).
Add boiling water until it barely covers the bones. Gently stir and allow it to come to a simmer. Simmer for 10 minutes uncovered. During this time make sure you’re skimming off the foam that comes to the surface but don’t remove the spices or veggies.
Remove pot from heat, gently stir and allow to sit for 10 minutes.
Pour the entire mixture through a fine mesh strainer. (Tip: if a veggie puree would go good with your meal, try and remove all the bones and heads from the mixture by hand, then pour through the strainer. Take what’s left in the strainer and blend it, then you can pipe it or plate it beautifully before adding your other ingredients) If you don’t use stock right away, let it cool asap and cover it after it is entirely chilled. Note that it will have a jelly consistency once cold. This will last you 3 days in fridge or 2 months in the freezer.