Fish stock is one of the fastest stocks to make, it is also probably the easiest to do poorly. More than other stocks, the "don't boil" rule is crucial. Consider the bones the same as you would the fish - they are more fragile and delicate, and should be treated so. As I mentioned in our discussion of chicken stock, proportions of the ingredients will depend on how many bones you have, which in turn will depend on how much fish you just butchered. Fish stock is often used in soups, so if your stock is a bit understated, you can always be generous with the vegetables when you make your soup. Conversely, if you find the stock is too strong, just add water to tame it - after all it was probably the amount of water in the stock that made it strong in the first place. If you've invested in a vacuum sealer, then making a fish stock for your freezer storage is a natural an logical follow up to a fish meal.
You will need:
water to cover bones
fish bones - whitefish are usually best
white wine - a splash
vermouth - a splash
white mirepoix - 2 parts onion, one part celery, one part fennel, one part button mushrooms
herbs - tarragon, thyme, parsley or parsley stems
salt - just a pinch
Method:
- first, rinse the bones in cold water to remove any excess blood and impurities
- cover the bones with fresh water and add the mirepoix, wine, vermouth, herbs, and pinch of salt
- gently bring up to a simmer and skim off any foam that arises
- let simmer for 20 minutes, then turn off the heat
- let the stock steep for another 20 minutes, then strain through your finest strainer - cheesecloth if you can
- cool quickly and store in the fridge, or vacuum seal for the freezer until use
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