Fish Stock a La Normandy
"Use the heads, tail, frames, etc from any fresh fish such as red snapper, halibut, bass--saltwater fish that is white fleshed. It's very simple to make and freezes beautifully and has endless uses--in soups, chowders, sauces."
- Ready In:
- 2hrs
- Ingredients:
- 9
- Yields:
-
1-2 quarts
ingredients
- 4 tablespoons unsalted butter, unsalted
- 2 lbs fish, heads and frames, in 3-inch pieces
- 2 stalks celery, with tops, broken into pieces
- 1 small onion, peeled and halved
- 1 leek, green tops only, roughly chopped
- 1 bay leaf
- 5 peppercorns
- 5 -6 parsley sprigs
- 1⁄2 cup white wine (or hard cider)
directions
- One hour before starting stock, immerse the fish pieces in cold water and let soak then drain and proceed.
- Melt the butter in a large heavy pot ( 4 - 5 quarts).
- Add fish, cover and cook over low heat 5 minutes, until fish flesh turns white.
- Add the remaining ingredients, cover and cook for five to ten minutes, adding the wine after about five minutes.
- Add 2 quarts of cold water and bring to a boil.
- As soon as it begins to boil, reduce heat and simmer gently for about thirty minutes, skimming occasionally.
- Strain and refrigerate or freeze according to your needs.
- Note: If you make this in a stockpot with a colander insert, straining out and discarding the solids will be simplified and the stock itself will be much easier to strain.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
