Asian Fish Stock Recipes

Steps:

• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

Steps:

• 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
• 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

Steps:

• 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
• 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
• For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.

Steps:

• Wash fish in cold water and drain well.
• Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
• Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Steps:

• Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
• Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

Steps:

• Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
• Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.

Steps:

• Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.

Steps:

• Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil.
• Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.