Alaskan Fish Stock or Fume
Fish stock should be made from the head and bones of white fish such as halibut, lingcod, or other lean fish. Avoid using salmon or trout as the fat content is too high and it makes a very "fishy tasting" stock.
Stock is easy to prepare and can be stored in the freezer or pressure canned in pint jars for 20 minutes at 11 psi.
Use this yummy light stock in your risotto or in your next batch of clam chowder.
4-5 lbfish head and/or bones (halibut, lingcod, rockfish etc)
2 largecarrots, peeled and cut into large pieces
1 largeyellow onion, peeled and cut into large chunks
2stalks of celery, cut into 1/2" pieces
1 1/4 cwhite wine, dry (use something you would want to drink)
·to make the sachet of herbs (tied in cheesecloth):
5peppercorns, whole black
2whole cloves or use 2 whole cardamon pods
1 Tbspthyme, dried
6parsley stalks, cut into pieces
How to Make Alaskan Fish Stock or Fume
- Cut carrots, onions, and celery.
- In a large stockpot filled with 1 gallon of water, add fish, vegetables, wine and sachet of herbs. Bring to a boil and allow to simmer for 1 1/2 hours or until the fish falls apart.
- Line a fine mesh strainer with cheesecloth and strain the liquid from the solids.
- Now use some of your stock to make clam chowder and serve with that sourdough bread!