“Fish and seafood are so important in Venice,” says Francesco, “that when making fish stews and risottos with fish, we prefer a fish stock. For shrimp, lobster, and crabs a shellfish stocks is better.” None are complicated to prepare.

fish stock

Fish Stock

Course Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 4 pounds head and bones of a (2-kg) white fleshed fish
  • 4 L cold water
  • 2 large carrots, peeled
  • 2 stalks celery
  • 1 onion quartered
  • 1 tomato

Instructions

  • Place the fish head and bones in a large stockpot. Add the cold water, bring to a simmer, and cook for 5 minutes, skimming any foam from the surface.
  • Add the carrots, celery, onion, and tomato.
  • Continue to simmer for 20 minutes.
  • Strain the stock, season lightly with salt, and allow to cool to room temperature.
  • Refrigerate or freeze until ready to use.

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