Low-Sodium Fish Stock
Yields: 8 cups
Preparation Time: 30 minutes
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 6-quart Pasta/Steamer Basket, 6 ½-quart Stockpot
- 4 pounds whole cleaned fish, 1 pound frozen squid (optional)
- 3 quarts water
- 2 onions, coarsely chopped blade #3
- 2 carrots, coarsely chopped blade #3
- 2 celery ribs, coarsely chopped with knife
- 1 bay leaf
- 2 sprigs thyme or 1 teaspoon dried
- 4 sprigs parsley with stems
- 1 slice orange peel
- 4 peppercorns, cracked
- 1 cup Chardonnay or other dry white wine
Place the 6-quart (6 L) Pasta/Steamer Basket in the 6 ½-quart Stockpot. Place the fish parts in the basket and fill the pan with water to 1 inch below the large perforated holes in the basket. Bring to a boil over medium-high heat. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the balance of the ingredients. Reduce the heat to low, cover the pan, open the vent and simmer for 30 to 45 minutes. Do not allow the stock to return to a boil.
To strain the stock, lift the steamer basket above the liquid level and gently press the juices out with a large serving spoon. Discard the basket contents.
To remove the fat, allow cooling slightly, placing the stock in the refrigerator. When it has cooled, the fat and debris will rise to the surface. Skim off and discard.
To store, package in 1-cup quantities and freeze up to 3 months.
Shellfish Stock Variation
Replace the fish parts with 3 to 4 pounds of lobster, clams or shrimp meat and trimmings. Cook as above.