Ocean Essence Fish Stock
Transform your kitchen scraps into a flavorful base for soups, stews, and sauces with this Ocean Essence Fish Stock recipe. Utilizing prawn shells, fish heads, and other seafood trimmings, this stock is a sustainable and economical choice. It captures the vibrant essence of the ocean, enriching your dishes with depth and character. With just a handful of vegetables and herbs, you can create a rich and aromatic stock in under an hour. Freeze portions for easy use whenever you need a burst of seafood flavor in your cooking.
N/A
Servings
10
Calories
9
Ingredients
Ingredients
Onion
1 (Roughly chopped)
Carrots
2 (Roughly chopped)
Celery
1 (Roughly chopped)
Garlic clove
1 (Crushed)
Fish (leftovers, such as heads, tails, or shells)
1 kg (Various)
Parsley
1 bunch (Roughly chopped)
Bay leaves
2 (Whole)
Thyme
1 sprig (Whole)
Peppercorns
6 (Crushed)
Instructions
1
Start by roughly chopping the onion, carrots, and celery into even-sized pieces. There's no need for precision, but aim for uniformity for balanced cooking.
2
In a large pot, combine the chopped vegetables, fish leftovers, and gently crush the garlic clove before adding it to the pot.
3
Cover the mixture with 1.2 liters of cold water. Add the washed parsley, thyme sprig, bay leaves, and crushed peppercorns to the pot.
4
Place the pot on the stove over low heat and bring to a gentle boil. Once boiling, reduce the heat and let it simmer for 30 minutes. Remember to skim the surface occasionally to remove any impurities.
5
Avoid simmering for longer than 30 minutes to prevent bitterness from developing in the stock.
6
After 30 minutes, strain the stock through a fine sieve into another pot or container, ensuring no bones or solids remain in the liquid. You may need to strain it a couple of times for clarity.
7
Return the clear stock to the cleaned pot and bring it to a vigorous boil for an additional 10-15 minutes to reduce and intensify the flavor.
8
Once reduced, allow the stock to cool to room temperature before transferring it into ice cube trays or freezer-safe containers for storage.
Nutrition Information
0.5g
Fat
1.5g
Carbs
1.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Ocean Essence Fish Stock?
It is a flavorful base for soups, stews, and sauces made by transforming seafood trimmings like fish heads and prawn shells into a rich broth.
What seafood leftovers can I use for this stock?
You can use approximately 1 kg of fish leftovers such as heads, tails, or prawn shells.
Which vegetables are required for the recipe?
The recipe requires one onion, two carrots, and one stalk of celery.
How should the vegetables be prepared?
The onion, carrots, and celery should be roughly chopped into even-sized pieces for balanced cooking.
How many garlic cloves are needed?
You will need one garlic clove, which should be gently crushed before adding it to the pot.
How much water should I add?
Cover the vegetable and fish mixture with 1.2 liters of cold water.
What herbs are used in Ocean Essence Fish Stock?
The stock uses one bunch of parsley, one sprig of thyme, and two bay leaves.
How many peppercorns are required?
The recipe calls for six peppercorns, which should be crushed before being added.
How long does it take to make the stock?
The stock can be created in under an hour, including a 30-minute simmer and a 10-15 minute reduction phase.
What is the initial cooking process?
Combine all ingredients in a large pot with cold water, place on low heat, and bring to a gentle boil.
How long should the stock simmer?
Once boiling, reduce the heat and let it simmer for exactly 30 minutes.
Why shouldn't I simmer the fish stock for longer than 30 minutes?
Simmering for longer than 30 minutes can cause bitterness to develop in the stock.
What should I do during the simmering process?
You should occasionally skim the surface of the liquid to remove any impurities.
How do I ensure the stock is clear?
Strain the stock through a fine sieve into another container, potentially straining it a couple of times for maximum clarity.
What happens after the stock is strained?
Return the clear stock to a cleaned pot and bring it to a vigorous boil for 10-15 minutes.
What is the purpose of the final vigorous boil?
The final boil helps to reduce the liquid and intensify the seafood flavor.
How should I cool the stock?
Allow the stock to reach room temperature before transferring it to storage containers.
How can I store the finished fish stock?
You can store the stock in ice cube trays or freezer-safe containers for easy use in future recipes.
What is the calorie count for this stock?
This fish stock contains approximately 10 calories per serving.
How much fat is in the recipe?
The stock contains 0.5g of fat.
What is the protein content of the stock?
There is 1.2g of protein in the stock.
How many carbohydrates are in this recipe?
The stock contains 1.5g of carbohydrates.
Is this recipe sustainable?
Yes, it is a sustainable and economical choice because it utilizes kitchen scraps and seafood trimmings.
Can I use prawn shells for this recipe?
Yes, prawn shells are specifically mentioned as a great ingredient for this stock.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
Does the recipe require salt?
The provided ingredient list does not include salt; it relies on vegetables and seafood for flavor.
What type of pot should I use?
A large pot is recommended to accommodate the 1.2 liters of water and bulky fish leftovers.
What is the main use for this stock?
It serves as an aromatic base for seafood-flavored soups, stews, and sauces.
Are the vegetables peeled?
The recipe specifies chopping them but does not strictly require peeling, as they will be strained out later.
Can I use this recipe for a quick meal?
While the stock itself takes under an hour, it is best used as a prepared base to enhance other dishes quickly.