Fish Stock For Bouillabaisse
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 2large onions, peeled and minced
- 2leeks (white part only), minced
- 4cloves garlic, peeled and crushed
- 3pounds small to medium fish heads (gills removed) and bones
- 6 to 8ripe plum tomatoes, quartered
- Peel of 1 orange, cut in strips
- 1celery stalk, cut in pieces
- 2sprigs fresh thyme
- 3bay leaves
- ¼ to ½teaspoon cayenne pepper
- 2teaspoons pastis (Ricard or Pernod)
- Salt and freshly ground black pepper
- 4quarts boiling water
Nutritional analysis per serving (34 servings)
3 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large heavy-bottomed stockpot over medium heat, and heat olive oil. Add onions and leeks. Sauté gently until softened but not colored, about 10 minutes. Add garlic, and continue to cook until onions and leeks are very soft and breaking apart, another 5 to 10 minutes. Put 4 quarts water in a large pot, and bring to a boil.
- Step 2
Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes. Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne and pastis. Season with salt and pepper to taste. Reduce heat to medium, and sauté for 10 minutes.
- Step 3
Add boiling water; simmer 25 minutes.
- Step 4
Working in small batches, pass mixture through a food mill or strainer. Press fish scraps and vegetables through with the aid of the fish broth to ease flow. Allow to cool. Store refrigerated or frozen.
Private Notes
Comments
I only used 2Q of water to concentrate flavor and for ease of storage. I prob added 1Q more liquid when making the bouillabaise, Great base for any seafood soup. Food mill is better than strainer for getting all thise tasty fish bits in your broth.
Using a blender instead of a food mill, in small batches, is less Provençal stock and more fish soup, but it can be adjusted as you go and produces a stock of any thickness.
I only used 2Q of water to concentrate flavor and for ease of storage. I prob added 1Q more liquid when making the bouillabaise, Great base for any seafood soup. Food mill is better than strainer for getting all thise tasty fish bits in your broth.
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