Fish stock

 

Version #1

Ingredients

• 250g/9oz fish trimmings (you can include heads and bones and skin of most types of fish, but try to avoid salmon, red mullet and oily fish)
  
• 3 leeks (danun bawang)
  
• 1 bulb fennel (adas)
  
• 3 carrots
  
• large handful fresh parsley
  
• 175ml/6fl oz dry white wine

Preparation method

1. Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot.
   
2. Chop the fennel and carrots roughly and add to the stockpot.
   
3. Roughly chop the parsley, including the stems, and add to the stockpot.
   
4. Add the fish trimmings to the stockpot.
   
5. Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints).
   
6. Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
   
7. At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables.
   
8. Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time).

Read more at
http://www.bbc.co.uk/food/recipes/fishstock_90209
http://thespicegarden.blogspot.ca/2012/04/provencal-bourride-and-making-aioli.html

Version #2

Ingredients

• 1.5kg/3lb fish bones, including heads
  
• 1.75l/3pt water
  
• a handful of fresh white button mushrooms, sliced
  
• 1 large onion, chopped
  
• 1 large leek (daun bawang), chopped
  
• 1 large carrot, chopped
  
• 1 celery stick, including the leafy top, sliced

Preparation method

1. Place the fish bones in the water and bring to the boil. Simmer for 20 minutes, then pass through a strainer lined with muslin.
   
2. Return the stock to the pan and add the vegetables. Bring to the boil and simmer again for 45 minutes. Strain again, then use or store. You can store stock in a covered container in the fridge for up to four days. You can keep it indefinitely if you re-boil it every four days or so. Otherwise, store it in small quantities in the freezer.

Read more at 
http://www.bbc.co.uk/food/recipes/fishstock_6234