A good fish stock brings complexity, texture and flavor to seafood dishes like chowders, soups, curries and stir fries. In the same way that any decent chicken or beef stock starts with bones, your seafood or shrimp stock will benefit from using the carcass of whole fish, including the head and tail. A more delicate shrimp stock will require the shells and tails of peeled shrimp. Added ingredients such as vegetables and herbs should be fresh and chosen with care so as to not conflict or overpower the main flavor of the seafood.
Instructions
1. Melt the butter over a medium heat in the stockpot and saute the vegetables until they soften. Do not brown the onions.
2. Add the white wine, herbs and spices and cook for two to three minutes on a low heat, just barely simmering.
3. Pour in the water and bring back to a gentle simmer.
4. Place the fish carcass or shrimp shells into the pot. Good whitefish to use for stock include cod, halibut, perch and sole. Whitefish are not as oily as other fish like salmon or tuna, and make a clearer, cleaner tasting stock.
5. Bring the stock back up to a slight simmer and look to see the water is just covering the fish and vegetables. Do not create a rolling boil, as you would for a meat stock; seafood stock does not need a heavy boil or a long period of time to create a robust flavor. Fish bones are more delicate than beef or poultry and won't take as long to release their flavor. A fast boil could also cloud your stock.
6. Cook for 30 minutes, uncovered, and skim the top occasionally with a spoon to remove any foam that is created.
7. Remove the stock from the heat and cool for 10 minutes.
8. Place a colander into another pot or container. Line the colander with a square of cheesecloth and carefully pour the stock into the strainer. Watch for splashing.
9. Keep your stock refrigerated and use within three days or freeze.
Tags: flavor seafood, more delicate, shrimp stock, shrimp stock will, stock will
