Slapfish Basic Fish Stock

Slapfish Basic Fish Stock
Staff Writer
Slapfish Basic Fish Stock
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Slapfish Basic Fish Stock

Good fish stock is the first step to delicious soups, stews and chowders. Use fish trimmings or lobster and shrimp shells add lots of flavor to the stock. This recipe comes from Slapfish restaurant in California.

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8
Servings
69
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  whitefish trimmings, rinsed and roughly chopped
  • 10  black peppercorns
  • ribs celery, chopped
  • Roma tomatoes, chopped
  • shallots, minced
  • large bay leaves
  • carrot, peeled and chopped
  • lemon, juiced
  • parsnip, peeled and chopped
  • ½  bulb fennel, chopped
  • ½  Cup  mushrooms, rinsed and chopped
  • quarts water
  • 24  Ounces  clam juice (canned or bottled)
  • 1  Tablespoon  fish sauce
  • 1  Cup  white wine
  • 1  Teaspoon  chopped fresh thyme

Directions

Place the trimmings, peppercorns, celery, tomatoes, shallots, bay leaves, carrots, lemon juice, parsnip, fennel, mushrooms, water, clam juice, fish sauce, wine, and thyme in a large pot and bring to a simmer. Simmer for 20 minutes.

Strain, and then set aside for use in soup or stew.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
13g
10%
Protein
1g
2%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
20mg
2%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
51µg
2%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Phosphorus, P
24mg
3%
Sodium, Na
25mg
2%
Water
150g
6%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.