Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Fish Stock

Fish stock is always made with white-fleshed fish or fish bones otherwise it would be too oily.

10 pounds white fish bones — halibut, and cod work well
2 large onions
2 to 3 cloves
2 stalks celery
2 white leeks, washed
4 carrots, peeled
2 bay leaves
½ teaspoon thyme
½ teaspoon peppercorns
4 to 5 cloves garlic, unpeeled
½ bunch parsley, 1 cup loose

Cover the fish bones with water and bring to a boil. Simmer for an hour and periodically skim the foam off the top. Add your vegetable and seasonings, and simmer for another hour.



Fumet de Poissons (Basic Fish Stock)


Servings: 1 liter (1¾ pints)

When butter is used, as described below, the resulting stock can be used to flavour soups and sauces; omit the butter if it is to be used for aspics and consommes.

No Salt is used in a fish stock if it is to be reduced to make a fish glate (glace de poisson), otherwise a small amount can be added, if desired.

2 whole whiting, 8 ounces each, 1 pound other lean white fish with bones, or 1 pound fish bones
1 ½ ounces butter
2 medium onions, chopped
4 shallots, chopped
2 medium leeks — white part only, chopped
1 Bouquet Garni
10 peppercorns
12 fluid ounces (350 ml) dry white wine
1 ¼ pints (700 ml) water

If using whole fish, clean and scale it as you would any round fish. Then cut the fish, with the heads, into large pieces. If using fish bones, rinse and chop into several pieces.

Melt the butter in a large saucepan over medium heat. Add the fish and the vegetables, and cook for about 2 minutes until the vegetables are soft but not coloured. Add the bouquet garni, peppercorns and wine and bring to the boil. Cook until reduced by about half then stir in the water and return to the boil, skimming off any froth that rises to the surface. Lower the heat and simmer gently for 20 minutes. Strain the stock through a fine strainer lined with muslin, pressing down on the solids to extract all the liquid.



Fish Stock from the Plaza Hotel in New York City


Recipe from: carrie sheridan
Servings: About 2 quarts

8 white-fleshed fish, bones and trimmings
3 quarts water
1½ cups dry white wine
2 carrots, chopped
2 onions, sliced
2 sprigs parsley
1 bay leaf
¼ teaspoon leaves thyme
8 peppercorns
2 teaspoons salt

Place fish bones and trimmings in a large soup kettle. Add remaining ingredients. Heat slowly to boiling and skim well with a spoon. Simmer 30 minutes.

Strain the stock through a sieve lined with 2 to 4 layers of cheesecloth.


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