What is a fish stock?
The fish stock is a liquid made of spices, water and fresh fish. Like the broth, it often serves as part of the liquid base in seafood, stews and chowders. Shares are often preferred over water for soups and stews because it adds another flavor of seafood. Unlike meat or beef, which is made using a similar process, the fish stock may not be boiled for hours. Although fish stock can be found commercially, it is more often home.
White fish, such as plane, cod or red canic, are usually used to produce fish. Because white fish are slimmer than oil fish, it is more desirable for stocks. Only bones, heads and sometimes fins are used. The gills are removed from the head before it is included in the stock. Black pepper and salt are popular spices accessories. Dry white wine or vinegar white wine in combination with water usually serves as a liquid element. Olive oil or butter is also included for roasting.
Many versions of fish supplies add a bundle of spices, called herb bouquets or Sachet d'épices . The seasoning bag usually consists of fresh or whole herbs, such as bay leaves, thyme springs and garlic cloves, wrapped and tied in curd. Sometimes the stems of parsley and the whole clove are also included. Packing herbs in cottage cheese makes it possible to combine flavors with a stock without stray herbs that float in a liquid.
To make a fish stock, vegetables are usually roasted in olive oil and sometimes the fish bones are roasted with them. The rest of the ingredients are then added. When all the elements were included, the stock is first brought to a boil and then cooks for about half an hour. During cooking, all foams that are formed on the surface of the liquid can be skipped.
After completion, the stock is a proposal, usually through cottage cheese layers. Any solids are destroyed and shouldbe kept only a liquid. The fish can be immediately used for soup, goulash, sauce or soup, or can be covered and cooled for up to two days. It can also be frozen for about two months. When cooling, there should be any excess fat, which is formed on the surface, centrifuged before using the stock in the recipe.